Ingredients
Units
Scale
- 2 1/2 cups packed bite-size pieces vegetable of choice (i.e. broccoli, eggplant, bell pepper, or zucchini)
- 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas (garbanzo beans), drained
- 1/3 cup unsweetened green tea, chilled*
- 1/4 cup tahini
- Juice of 1 small lemon (2 tablespoons)
- 1 large garlic clove, chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon ground cumin
- 1/8 teaspoon powdered sumac or paprika
Instructions
- Preheat the oven to 425°F. Toss the vegetable pieces with 1 tablespoon of the oil to fully coat. Arrange in a single layer on a baking pan. Roast until tender and caramelized, about 20 minutes. Let cool for at least 20 minutes. (Or make in advance and chill.)
- Add the roasted vegetables, chickpeas, green tea, tahini, lemon juice, garlic, salt, and cumin to a food processor or powerful blender. Cover and puree well.
- Transfer to a serving bowl, drizzle with the remaining 1 1/2 teaspoons oil, sprinkle with the sumac or paprika, and serve.
Notes
*If necessary, adjust amount of green tea added to reach desired consistency.
Per serving: 100 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 8g total carbohydrate, 3g dietary fiber, 0g sugars, 4g protein
Nutrition
- Serving Size: about 1/4 cup each