Roasted Veg & Hummus Sandwich by @deliciouslyella

Name: Roasted Veg & Hummus Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g Chickpeas 2 x 400g tin, drained, reserving the liquid; 45 ml Tahini; 1.3 ml Ground Cumin; 1.5 g Garlic peeled; 45 ml Lemon juiced; 5 ml Flaky Sea Salt for the hummus, a pinch, for the veg; 300 g Aubergine cut into 1cm slices; 2 Red Peppers cut into 1cm slices; 300 g Courgette large, cut into 1cm slices; 150 g Red Onion cut into 1cm slices; 2.5 ml Ground Turmeric; 2.5 ml Fennel Seeds; 15 ml Olive Oil a drizzle; 0.6 ml Black Pepper a pinch; 320 g Bread Rolls or slices of fresh bread, ciabatta or focaccia recommended; 120 g Salad Leaves large handfuls, spinach & rocket used

40 min

4 servings

🫘

800 g

Chickpeas

🌱

45 ml

Tahini

🫙

1.3 ml

Ground cumin

🧄

1.5 g

Garlic

🍋

45 ml

Lemon

🧂

5 ml

Flaky sea salt

🍆

300 g

Aubergine

🫑

2

Red peppers

🥒

300 g

Courgette

🧅

150 g

Red onion

🫙

2.5 ml

Ground turmeric

🫙

2.5 ml

Fennel seeds

🫒

15 ml

Olive oil

⚫

0.6 ml

Black pepper

🍞

320 g

Bread rolls

🥕

120 g

Salad leaves

Preheat
Preheat the oven to 200°C / 400°F.
Drain
- canned chickpeas, drained
Drain the canned chickpeas in a fine-mesh sieve and reserve 120 ml / 4 fl oz of their liquid.
Slice
- aubergine
- red bell pepper
- courgette
Slice the aubergine, red bell peppers, courgette, and red onion into 1 cm / 0.4 inch pieces.
Arrange
- aubergine
- red bell pepper
- courgette
Arrange the sliced vegetables on the baking tray and drizzle with 15 ml / 1 tbsp olive oil.
Season
- ground turmeric
- fennel seeds
- Aubergine
Season the vegetables with ground turmeric, fennel seeds, a pinch of flaky sea salt, and black pepper.
Roast
- aubergine
- red bell pepper
- courgette
Roast the seasoned vegetables for 25 minutes at 200°C / 400°F until tender and browned.
Add
- canned chickpeas, drained
- tahini
- ground cumin
Add the drained chickpeas, tahini, ground cumin, garlic, lemon juice, and 1 teaspoon flaky sea salt to the food processor.
Blend
- canned chickpeas, drained
Blend the hummus until smooth, adding the reserved chickpea liquid gradually until creamy.
Cool
- aubergine
- red bell pepper
- courgette
Allow the roasted vegetables to cool for 10 minutes before assembling the sandwiches.
Spread
- bread rolls
- canned chickpeas, drained
Split the bread rolls and spread one-quarter of the hummus inside each roll.
Fill
- aubergine
- red bell pepper
- courgette
Fill each roll with one-quarter of the roasted vegetables and one large handful of salad leaves.

Roasted Veg & Hummus Sandwich by @deliciouslyella

40 min

4 servings

🫘

800 g

Chickpeas

🌱

45 ml

Tahini

🫙

1.3 ml

Ground cumin

🧄

1.5 g

Garlic

🍋

45 ml

Lemon

🧂

5 ml

Flaky sea salt

🍆

300 g

Aubergine

🫑

2

Red peppers

🥒

300 g

Courgette

🧅

150 g

Red onion

🫙

2.5 ml

Ground turmeric

🫙

2.5 ml

Fennel seeds

🫒

15 ml

Olive oil

⚫

0.6 ml

Black pepper

🍞

320 g

Bread rolls

🥕

120 g

Salad leaves

Preparation Steps

Step 1/11
Preheat the oven to 200°C / 400°F.
Step 2/11
Drain the canned chickpeas in a fine-mesh sieve and reserve 120 ml / 4 fl oz of their liquid.
🫘canned chickpeas, drained
🥫can opener
🧺fine-mesh sieve
🥄measuring spoons
Step 3/11
Slice the aubergine, red bell peppers, courgette, and red onion into 1 cm / 0.4 inch pieces.
🍆aubergine
🫑red bell pepper
🥒courgette
🧅red onion
🔪chef's knife
🪵cutting board
Step 4/11
Arrange the sliced vegetables on the baking tray and drizzle with 15 ml / 1 tbsp olive oil.
🍆aubergine
🫑red bell pepper
🥒courgette
🧅red onion
🫒olive oil
🍳baking tray
🥄measuring spoons
Step 5/11
Season the vegetables with ground turmeric, fennel seeds, a pinch of flaky sea salt, and black pepper.
🫙ground turmeric
🫙fennel seeds
🧂flaky sea salt
⚫black pepper
🍳baking tray
🥄measuring spoons
Step 6/11
Roast the seasoned vegetables for 25 minutes at 200°C / 400°F until tender and browned.
🍆aubergine
🫑red bell pepper
🥒courgette
🧅red onion
🍳baking tray
Step 7/11
Add the drained chickpeas, tahini, ground cumin, garlic, lemon juice, and 1 teaspoon flaky sea salt to the food processor.
🫘canned chickpeas, drained
🌱tahini
🫙ground cumin
🧄garlic
🍋lemon juice
🧂flaky sea salt
🥄measuring spoons
Step 8/11
Blend the hummus until smooth, adding the reserved chickpea liquid gradually until creamy.
🫘canned chickpeas, drained
Step 9/11
Allow the roasted vegetables to cool for 10 minutes before assembling the sandwiches.
🍆aubergine
🫑red bell pepper
🥒courgette
🧅red onion
🍳baking tray
Step 10/11
Split the bread rolls and spread one-quarter of the hummus inside each roll.
🍞bread rolls
🫘canned chickpeas, drained
🔪chef's knife
🥄spatula
Step 11/11
Fill each roll with one-quarter of the roasted vegetables and one large handful of salad leaves.
🍆aubergine
🫑red bell pepper
🥒courgette
🧅red onion
🥕salad leaves

Composition

Ingredients

Types

Legumes, Seeds, Spices, Vegetables, Seasonings, Oils, Bakery, Leafy Vegetables

Ingredients

Chickpeas, Tahini, Ground cumin, Garlic, Lemon, Flaky sea salt, Aubergine, Red peppers, Courgette, Red onion, Ground turmeric, Fennel seeds, Olive oil, Black pepper, Bread rolls, Salad leaves

Notes

Chickpeas (2 x 400g tin, drained, reserving the liquid), Garlic (peeled), Lemon (juiced), Flaky sea salt (for the hummus, a pinch, for the veg), Aubergine (cut into 1cm slices), Red peppers (cut into 1cm slices), Courgette (large, cut into 1cm slices), Red onion (cut into 1cm slices), Olive oil (a drizzle), Black pepper (a pinch), Bread rolls (or slices of fresh bread, ciabatta or focaccia recommended), Salad leaves (large handfuls, spinach & rocket used)

Allergens

Sesame, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

610 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 91g, Fiber: 19g, Total Fat: 20g, Saturated Fat: 3g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 6.1mg, Potassium: 1100mg, Magnesium: 125mg, Sodium: 900mg

Vitamins

Vitamin A: 250µg, Vitamin C: 105mg, Vitamin K: 100µg, Folate: 190µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, baking tray, mixing bowl, measuring spoons, can opener, spatula, fine-mesh sieve

Appliances

Oven, Food processor

Type

Type Of Dish

Main Course, Sauce

Occasions

Work Lunch, Meal Prep, Weekday Lunch, Picnic

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, Middle Eastern, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Soft, Chewy

Flavors

Savory, Earthy, Nutty, Tangy, Smoky, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave prepared hummus or roasted vegetables out longer than 2 hours), fridge : 3 days (Store hummus and roasted vegetables separately in airtight containers,Refrigerate at 4°C / 40°F or below,Assemble sandwiches shortly before eating to prevent soggy bread), freezer : 3 months (Freeze roasted vegetables and hummus separately in airtight freezer-safe containers,Do not freeze assembled sandwiches with salad leaves)

800 g

Chickpeas

45 ml

Tahini

1.3 ml

Ground cumin

1.5 g

Garlic

45 ml

Lemon

5 ml

Flaky sea salt

300 g

Aubergine

2

Red peppers

300 g

Courgette

150 g

Red onion

2.5 ml

Ground turmeric

2.5 ml

Fennel seeds

15 ml

Olive oil

0.6 ml

Black pepper

320 g

Bread rolls

120 g

Salad leaves

800 g

Chickpeas

45 ml

Tahini

1.3 ml

Ground cumin

1.5 g

Garlic

45 ml

Lemon

5 ml

Flaky sea salt

300 g

Aubergine

2

Red peppers

300 g

Courgette

150 g

Red onion

2.5 ml

Ground turmeric

2.5 ml

Fennel seeds

15 ml

Olive oil

0.6 ml

Black pepper

320 g

Bread rolls

120 g

Salad leaves

Preparation Steps

Step 1/11

Step 2/11

Step 3/11

Step 4/11

Step 5/11

Step 6/11

Step 7/11

Step 8/11

Step 9/11

Step 10/11

Step 11/11

Composition

Preparation

Type

Origin