Roasted Vegetable Chummus Platter

Brynie Greisman Brynie Greisman
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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!

1h 10
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Tree nuts, Sesame, Soy

Directions

Prepare the Roasted Vegetable Chummus Platter

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a

    baking sheet with Gefen Parchment Paper.

  2. Drizzle two tablespoons olive on the prepared sheet and heat in the oven.

  3. 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.

  4. Place the vegetables in the pan in separate piles. Sprinkle with spices. Drizzle very lightly with olive oil.

  5. Bake for 35 minutes, mixing each vegetable halfway through. Remove from oven.

Prepare the Dressing

  1. Blend all ingredients in a small bowl with an immersion blender.

To Assemble

  1. Smear chummus evenly on a platter. Top with veggies — separately or

    mixed.

  2. Drizzle with dressing. Garnish with pine nuts and parsley, if desired.

Credits

Tips:
I like warming the veggies slightly on the hot plate on top of another pan before assembling the chummus platter on Shabbos day.

Notes:
Patting each vegetable dry, preheating the oil in the pan, and coating the vegetables with cornstarch help the vegetables get nice and crispy and stay
that way.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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