Loaded Hummus with Roasted Vegetables and Homemade Protein Naan

a colorful, high-protein plateful of bliss
icon 40 min
Loaded Hummus © foodspring
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?


2 Persons

For the roasted vegetables:

  • 40 g
  • 100 g
  • 40 g
    zucchini (courgette)
  • 0.5
    medium onion
  • 0.5 tbsp
    vegetable oil
  • 0.25 tsp
    cayenne pepper
  • 0.25 tsp

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
  • 1 clove
  • 1 tsp
    ground cumin
  • 1 pinch

For the naan:

  • 50 g
    whole-grain flour
  • 12 g
    Vegan Protein Taster Portion Neutral
  • 3 g
    baking powder
  • 50 g
    vegan skyr yogurt
  • 0.5 tsp
    Coconut oil
  • optional
    cocktail tomatoes, olives, sesame seeds, fresh coriander, fresh parsley, microgreens of your choice


  • 1

    Preheat the oven to 200° C.

  • 2

    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.

  • 3

    While the vegetables are roasting, make the hummus: First, juice the lemon.

  • 4

    Put all the ingredients into a food processor or blender (or use a bowl and a stick blender). Puree until smooth.

  • 5

    Spread the hummus on a plate.

  • 6

    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.

  • 7

    Preheat a pan to medium heat. Add the coconut oil. Cook the naan on each side until golden-brown.

  • 8

    Cut the tomatoes in quarters and the olives in half.

  • 9

    Top the loaded hummus with the warm roasted vegetables and the other toppings.

  • 10

    Garnish with fresh herbs if you like. Add pepper, salt, lemon juice, and a glug of olive oil on top. Serve with fresh naan.

  • 1
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Recipe Overview

Total time
40 min

Nutritional value, per portion

559 kcal