Pita bread stuffed with roasted vegetables

accompanied by chickpea hummus

The vegan variant of this exquisite dish uses cumin, paprika powder, oregano and dehydrated garlic to season the vegetables and is served with iceberg lettuce and hummus.

Eat within 3 days
Vegan

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

wheat, gluten, sesame

Utensils:

(Hand) blender

Ingredients

Pita bread

Red pepper

Eggplant

Onion

Zucchini

Iceberg lettuce

Cooked chickpeas

Extra virgin olive oil

Tahini

Lemon

Garlic

Ground cumin

Burger seasoning

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2749
657
27
4
92
17
18
20
0
374

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash the vegetables. Cut the pepper into thick strips. Cut the eggplant and zucchini in half lengthwise and then into 4 wedges. Peel the onion, cut it in half and then into 4 wedges. Place the vegetables in a bowl and add the burger seasoning, 2 tablespoons of olive oil and season to taste. Mix it well, so all vegetables are covered with the spices. Place the vegetables on a baking tray and bake them for 15-25 minutes until cooked. Set aside.

For the hummus: add the chickpeas with their liquid, the olive oil, tahini, the juice of the lemon, 2 peeled garlic cloves and the cumin powder to a mixing jar. Blend it with a hand blender to a smooth cream. Season to taste.

Cut the lettuce into thin strips. To put the pita bread together: cut it in half and remove the inside crumbs to form a purse. Spread the inside with the hummus and add some lettuce. Place the roasted vegetables on top and finish with more hummus.