Name: Hummus Plate with Roasted Asparagus, Pita Chips, Carrot Salad & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 medium carrots; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 3 whole grain pitas; basil, dried; cayenne pepper; cinnamon, ground; cumin, ground; extra virgin olive oil; oregano, dried; paprika; pure maple syrup; salt; tahini; thyme, dried

Hummus Plate with Roasted Asparagus, Pita Chips, Carrot Salad & FetaHummus Plate with Roasted Asparagus, Pita Chips, Carrot Salad & Feta — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 medium carrots

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 lemons

3 whole grain pitas

basil, dried

cayenne pepper

cinnamon, ground

cumin, ground

extra virgin olive oil

oregano, dried

paprika

pure maple syrup

salt

tahini

thyme, dried

Instructions

Preheat oven to 220°C (425°F) and position racks in the upper and lower thirds of the oven.

Wash and dry the fresh produce.

Snap or cut off woody ends of the asparagus, then cut in half crosswise. Transfer to a large baking sheet pan.

Place the pitas on a flat surface. Holding a knife parallel to the cutting board, cut each pita in half horizontally to separate the two sides; cut or tear the bread into 2-inch pieces and place on a separate large baking sheet pan.

Grate zest from the lemons and transfer to a small bowl. Add oil and spices to the bowl and whisk to combine the herb oil.

Spoon the herb oil over the asparagus and pita. Toss the asparagus and pita with your hands, then spread out in an even layer.

Place the asparagus on the upper rack of the oven and the pita on the rack below. Bake, tossing halfway through, until the asparagus is cooked through and pita chips are crisp, 7-9 minutes. Remove from the oven and set aside to cool.

Meanwhile, drain and rinse the beans. Measure out a ¾ cup of beans and set aside in a small bowl.

Peel the garlic. Add garlic and remaining beans to a blender.

Juice half of the lemons into the blender. Add water, oil, tahini, and spices, then blend on high for several minutes until smooth. Add more water, one tbsp at a time, if needed, to reach desired consistency. Set aside.

Juice remaining lemons into a medium bowl. Add maple syrup and spices to the bowl and whisk to combine.

Peel and trim carrot; using a box grater, coarsely grate the carrot and place in the bowl with the lemon dressing. Toss to combine the salad.

Trim cucumbers and slice crosswise into ¼-inch-thick pieces at an angle.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

To serve, divide hummus between bowls or plates; garnish with reserved beans and drizzle with oil. Arrange the asparagus, pita chips, carrot salad, sliced cucumber, and feta around the hummus. Sprinkle parsley over top and enjoy!

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