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Loaded Chummus Plate Recipe

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This recipe for Loaded Chummus Plate is from A Taste of Tamarack 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
2 T. olive oil
½ t. salt
¼ t. black pepper

Veggies:
1 large carrot, peeled and cut into matchsticks
2 large beets, peeled and sliced or cubed
2 fennel bulbs, bulb only, layers separated and sliced
1 large onion, peeled and sliced
1 sweet potato, peeled and cubed
6-8 T. olive oil
1½ t. salt
¾ t. black pepper
1 large container chummus
⅓ c. pomegranate seeds
Lots of fresh parsley and mint if available
2 T. silan
2 T. olive oil
Pinch of salt
Directions:
Directions:
Preheat oven to 425º F.
On a lined and greased baking sheet, toss chickpeas with olive oil, salt and pepper. Roast until crunchy about 25 minutes, tossing halfway through.
Add vegetables in a single layer to another baking sheet (or 2 if needed).
Toss with olive oil, salt and pepper.
Roast until tender and golden, 25-35 minutes (depending on how you cut your veggies).
Spread chummus onto your board or platter.
Top with roasted veggies.
Top with herbs, pomegranate seeds, and roasted chickpeas.
Mix silan, olive oil, and salt.
Drizzle with mixture (or simply drizzle them separately).
Serve.

 

 

 

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