Roasted Root Veggies with Crispy Chickpeas and Hummus

September 14, 2016
0 Ratings
Photo by Cava Grill
  • Serves 4-6
Author Notes

Who said roasting was only for the chilly months?
We’re all about adding a little extra oomph to a cookout spread — and you can save yourself precious grill space by assigning heftier veggies like beets and potatoes to your oven. There’s something so rich and nourishing about this dish — plus, crispy chickpeas! And hey, the fact that it’s vegan is the best added perk. —CAVA

What You'll Need
  • 2 15-ounce cans chickpeas, drained, rinsed, and skins removed
  • 2-3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 bunch beets, quartered or cut into eigths, depending on their size
  • 1 bunch baby purple potatoes, cut into 1-inch chunks
  • 1 bulb fennel, core removed and sliced into thin shavings
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • Cava Traditional Hummus
  • fresh tattagon, for garnish
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss chickpeas with olive oil, paprika, and sea salt. Spread in an even layer on a baking sheet. Roast for 30 minutes,, shaking the pan halfway through the baking time, until chickpeas are crunchy, about 50 to 60 minutes. Allow to cool.
  3. While chickpeas are cooling, prepare veggies. Turn oven up to 400 degrees Fahrenheit. Toss beets, baby potatoes, and fennel in olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 to 40 minutes, until fork-tender and lightly browned.
  4. To serve, spread a layer of your preferred hummus flavor across the bottom of a large platter. Spread roasted veggies on top and finish with an even sprinkling of crispy chickpeas. Finish with cracked black pepper and a few sprigs of fresh tarragon.

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