Voting is now LIVE for Bubby Contest! Go to Mykosher.com to watch and vote! VOTE
Please enter the email you’re using for this account.
Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
A chummus platter topped with a spectacular array of colorful, crispy roasted veggies and drizzled with an herby, tangy dressing. We couldn’t get enough of it!
2 tablespoons Tuscanini Olive Oil, plus more for coating and drizzling
2 carrots, peeled and cut into sticks
1 onion, cut into wedges
2 zucchinis, cut into spears
2 sweet potatoes, peeled and cut into wedges
1–2 red peppers, cut into strips
2 medium potatoes, peeled and cut into wedges
2 tablespoons cornstarch, divided
1 teaspoon sumac, or to taste
1/2 teaspoon paprika
Himalayan salt, to taste
pinch black pepper
1 cup chummus, such as Sabra, or more if necessary
handful roasted pine nuts, for garnish
fresh parsley, for garnish (optional)
2 tablespoons Tuscanini Olive Oil
2 tablespoons cleaned and chopped parsley leaves
1 tablespoon Tuscanini Balsamic Vinegar
2 teaspoons Gefen Maple Syrup
2 drops freshly squeezed lemon juice (optional)
salt, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Drizzle two tablespoons olive on the prepared sheet and heat in the oven.
Pat the vegetables dry. Place the carrots in a bag with 1/2 teaspoon cornstarch and 1/2 teaspoon olive oil to coat. Reuse the bag to coat each vegetable separately.
Place the vegetables in the pan in separate piles. Sprinkle with spices. Drizzle very lightly with olive oil.
Bake for 35 minutes, mixing each vegetable halfway through. Remove from oven.
Blend all ingredients in a small bowl with an immersion blender.
Smear chummus evenly on a platter. Top with veggies — separately or mixed.
Drizzle with dressing. Garnish with pine nuts and parsley, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Reviews