Goal muscle_building

Total time 40 mins

Difficulty Easy

Nutritional value (per portion)

kcal 559

Protein 24 g

Fat 27 g

CARBOHYDRATES 49 g

Ingredients …

2 Person Persons

You will need

For the roasted vegetables:

40 g carrots

100 g cauliflower

40 g zucchini (courgette)

0.5 medium onion

0.5 tbsp vegetable oil

0.25 tsp cayenne pepper

0.25 tsp paprika

salt, pepper

For the hummus:

1 can chickpeas (265 g drained, reserve the water)

2 tbsp chickpea cooking water (aquafaba)

3 tbsp freshly squeezed lemon juice

4 tsp olive oil

2 tbsp tahini

1 clove garlic

1 tsp ground cumin

1 pinch salt

For the naan:

50 g whole-grain flour

12 g Vegan Protein Taster Portion

Vegan Protein Taster Portion

100% plant-based protein power

3.2/5

1.9900

30g
()

3 g baking powder

50 g vegan skyr yogurt

0.5 tsp Coconut oil

Coconut oil

The best choice for cooking and general health

4.8/5

6.9900

320g jar
()

optional cocktail tomatoes, olives, sesame seeds, fresh coriander, fresh parsley, microgreens of your choice

Loaded Hummus with Roasted Vegetables and Homemade Protein Naan

a colorful, high-protein plateful of bliss

By: Anne-Sophie Hoffman

Why trust us?

Loaded French fries are so last year. Of course they can taste great, but let’s keep in mind that our bodies need their daily servings of vegetables! That’s why our loaded hummus has a heap of roasted veg paired with a creamy, dreamy hummus. What do we dip into the hummus? A homemade protein naan, obviously. Now doesn’t that sound more refreshing than a pile of soggy chips?

Preparation

Preheat the oven to 200° C.
Ingredients:
40 g carrots, 100 g cauliflower, 40 g zucchini (courgette), 0.5 onion, 0.5 tbsp vegetable oil, 0.25 tsp cayenne pepper, 0.25 tsp paprika, salt and pepper to taste

Karotten, Blumenkohl, Zucchini und Zwiebel in Mundgerechte Stücke schneiden. Rapsöl mit den Gewürzen vermengen und über das Gemüse geben. Für 20-25 Min. bei 200°C im Ofen garen. Cut the carrots, cucumber, courgette and onion into bite-sized pieces. Stir the spices into the vegetable oil, then drizzle or mix into the vegetables. Roast for 20-25 minutes at 200° C.
Ingredients:
3 tbsp

While the vegetables are roasting, make the hummus: First, juice the lemon.
Ingredients:
1 can chickpeas, 2 tbsp aquafaba (chickpea liquid), 4 tsp , 2 tbsp tahini, 1 clove , 1 tsp , salt

Put all the ingredients into a food processor or blender (or use a bowl and a stick blender). Puree until smooth.
Spread the hummus on a plate.
Ingredients:
50 g , 12 g Vegan Protein Taster Portion, 3 g , 50 g skyr

To make the protein naan: Mix all the dry ingredients. Then add the vegan skyr yogurt. Knead until a smooth dough is formed. Roll the dough out.
Ingredients:
0.5 tsp Coconut oil

Preheat a pan to medium heat. Add the coconut oil. Cook the naan on each side until golden-brown.
Ingredients:
cocktail tomatoes, olives

Cut the tomatoes in quarters and the olives in half.
Top the loaded hummus with the warm roasted vegetables and the other toppings.
Garnish with fresh herbs if you like. Add pepper, salt, lemon juice, and a glug of olive oil on top. Serve with fresh naan.
Enjoy!

Our tip: Add some color to your loaded hummus

We love hummus. Why is it so special? Because you can make it so beautiful while playing with flavors at the same time! If you're looking for a brighter base for your roasted veg, toss in a few cooked beets while you're pureeing. Or if you'd rather go Mediterranean, turn things red with a few sun-dried tomatoes and a handful of fresh basil leaves.

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Loaded Hummus with Roasted Vegetables and Homemade Protein Naan

a colorful, high-protein plateful of bliss

You will need

Preparation

Our tip: Add some color to your loaded hummus

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