This recipe can honestly be a meal in itself! I love topping focaccia bread with the creamy artichoke hummus and then adding my favorite roasted veggies to it and enjoying this delicious bite as a European style sandwich. The smell of the roasted veggies alone will have your mouth watering! This is a great side dish or main course on hot summer days.
Garlic & Artichoke Hummus
Ingredients:
One 14 oz can of chickpeas
One 14 oz can marinated artichoke hearts
1/2 cup tahini
2 tbsp lemon juice
2 garlic cloves
¼ cup water
1 teaspoon salt
½ teaspoon cumin
Quality olive oil for topping
Herbs of choice for garnish
Directions:
Drain the chickpeas & artichokes. Add both along with tahini, lemon juice, garlic, water, salt and cumin in a food processor and puree until smooth. Add in additional seasoning if needed. Transfer to a bowl and top with olive oil and other herbs.
Roasted Veggies:
Ingredients:
5-6 large whole carrots
1 red onion thinly sliced
1 1/2 cups brussels sprouts sliced in half
4-5 zucchini cut into spears
1-2 large turnips sliced
1 large green pepper, pitted and sliced
Arugula for plating.
Directions:
Preheat oven to 375 degrees. Line a large baking pan with foil. Add vegetables (except arugula) to pan and generously top with olive oil, sea salt, balsamic, garlic powder, and pepper. Bake for 45 minutes and remove to cool.
Add a bed of arugula to your platter before plating your vegetables and hummus. Serve with sliced focaccia bread or bread of choice.
Focaccia Bread (try our Lemon Rosemary Focaccia recipe!)
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