English
Pita bread stuffed with roasted vegetables
accompanied by chickpea hummus
The vegan variant of this exquisite dish uses cumin, paprika powder, oregano and dehydrated garlic to season the vegetables and is served with iceberg lettuce and hummus.
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Eat within 3 days
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Vegan
Preparation time:
40 min.
Difficulty level:
Easy
Allergens:
wheat, gluten, sesame
Utensils:
(Hand) blender
Ingredients
Pita bread
Red pepper
Eggplant
Onion
Zucchini
Iceberg lettuce
Cooked chickpeas
Extra virgin olive oil
Tahini
Lemon
Garlic
Ground cumin
Burger seasoning
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2749
657
27
4
92
17
18
20
0
374
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the vegetables. Cut the pepper into thick strips. Cut the eggplant and zucchini in half lengthwise and then into 4 wedges. Peel the onion, cut it in half and then into 4 wedges. Place the vegetables in a bowl and add the burger seasoning, 2 tablespoons of olive oil and season to taste. Mix it well, so all vegetables are covered with the spices. Place the vegetables on a baking tray and bake them for 15-25 minutes until cooked. Set aside.
3.
For the hummus: add the chickpeas with their liquid, the olive oil, tahini, the juice of the lemon, 2 peeled garlic cloves and the cumin powder to a mixing jar. Blend it with a hand blender to a smooth cream. Season to taste.
4.