Spiced Potatoes, Cauliflower, and Chickpeas on Creamy Hummus
Spiced Potatoes, Cauliflower, and Chickpeas on Creamy Hummus
Ingredients
For the Roasted Spiced Vegetables and Chickpeas
- 1 1/2 pounds baby potatoes, halved
- 1 cauliflower, head, cut into florets
- 1 15 ounce can chickpeas, drained and thoroughly patted dry
- 1 tablespoon cornstarch
- 1/4 cup olive oil, plus more for baking tray
- 1 tablespoon sumac
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon pul biber, (Turkish chili flakes)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon coarse black pepper, to taste
- 1 tablespoon sesame seeds
For the Creamy Hummus
- 1 15 ounce can chickpeas, drained, reserving 1/4 cup liquid
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon salt, to taste
- 2 tablespoons ice water, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Brush a large baking sheet generously with olive oil and place it in the preheated oven to warm up while you prepare the vegetables.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the halved baby potatoes, cauliflower florets, and the thoroughly drained and patted-dry chickpeas.
⏱️ 2 min
- 3
Sprinkle the cornstarch over the vegetables and chickpeas. Mix well with your hands until everything is lightly coated. This step helps achieve extra crispiness.
⏱️ 1 min
- 4
Drizzle a generous amount of olive oil over the mixture. Add the sumac, cumin, paprika, pul biber, and garlic powder. Mix thoroughly again to ensure all ingredients are evenly coated.
⏱️ 2 min
- 5
Add the dried oregano, sea salt, coarse black pepper, and sesame seeds to the bowl. Mix all ingredients thoroughly one last time.
⏱️ 2 min
- 6
Carefully remove the hot baking sheet from the oven. Transfer the seasoned vegetables and chickpeas onto the hot, oiled baking sheet, spreading them out in a single layer to allow for optimal crisping. Avoid overcrowding the pan.
⏱️ 1 min
- 7
Roast in the preheated oven for 25-35 minutes, or until the vegetables are tender and golden brown, and the chickpeas are crispy. Flip or stir halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400
- 8
While the vegetables are roasting, prepare the creamy hummus. In a food processor, combine the drained chickpeas (from the second can), tahini, fresh lemon juice, minced garlic, and salt. Add the reserved chickpea liquid.
⏱️ 3 min
- 9
Process until very smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add the ice water, 1 tablespoon at a time, until your desired consistency is reached.
⏱️ 2 min
- 10
Taste the hummus and adjust seasoning (salt, lemon juice) as desired.
⏱️ 1 min
- 11
To serve, spread a generous layer of creamy hummus on individual plates or a large platter. Top with the hot, roasted spiced potatoes, cauliflower, and chickpeas. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Potatoes, Cauliflower, and Chickpeas on Creamy Hummus
Ingredients
For the Roasted Spiced Vegetables and Chickpeas
- 1 1/2 pounds baby potatoes, halved
- 1 cauliflower, head, cut into florets
- 1 15 ounce can chickpeas, drained and thoroughly patted dry
- 1 tablespoon cornstarch
- 1/4 cup olive oil, plus more for baking tray
- 1 tablespoon sumac
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon pul biber, (Turkish chili flakes)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon coarse black pepper, to taste
- 1 tablespoon sesame seeds
For the Creamy Hummus
- 1 15 ounce can chickpeas, drained, reserving 1/4 cup liquid
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon salt, to taste
- 2 tablespoons ice water, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Brush a large baking sheet generously with olive oil and place it in the preheated oven to warm up while you prepare the vegetables.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the halved baby potatoes, cauliflower florets, and the thoroughly drained and patted-dry chickpeas.
⏱️ 2 min - 3
Sprinkle the cornstarch over the vegetables and chickpeas. Mix well with your hands until everything is lightly coated. This step helps achieve extra crispiness.
⏱️ 1 min - 4
Drizzle a generous amount of olive oil over the mixture. Add the sumac, cumin, paprika, pul biber, and garlic powder. Mix thoroughly again to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Add the dried oregano, sea salt, coarse black pepper, and sesame seeds to the bowl. Mix all ingredients thoroughly one last time.
⏱️ 2 min - 6
Carefully remove the hot baking sheet from the oven. Transfer the seasoned vegetables and chickpeas onto the hot, oiled baking sheet, spreading them out in a single layer to allow for optimal crisping. Avoid overcrowding the pan.
⏱️ 1 min - 7
Roast in the preheated oven for 25-35 minutes, or until the vegetables are tender and golden brown, and the chickpeas are crispy. Flip or stir halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400 - 8
While the vegetables are roasting, prepare the creamy hummus. In a food processor, combine the drained chickpeas (from the second can), tahini, fresh lemon juice, minced garlic, and salt. Add the reserved chickpea liquid.
⏱️ 3 min - 9
Process until very smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add the ice water, 1 tablespoon at a time, until your desired consistency is reached.
⏱️ 2 min - 10
Taste the hummus and adjust seasoning (salt, lemon juice) as desired.
⏱️ 1 min - 11
To serve, spread a generous layer of creamy hummus on individual plates or a large platter. Top with the hot, roasted spiced potatoes, cauliflower, and chickpeas. Serve immediately.
⏱️ 2 min