Roasted Vegetables with Humus

Roasted Vegetables with Humus

Saturday, 5:00a.m.!
The alarm clock is ringing.
Actually, I always wake up before the alarm clock starts, but my body clock is well set to weekend mode.
Off to Berlin again - our culinary capital.
Once a year there is a special event for creative food bloggers to exchange knowledge, get re-inspired and to network in person at the Food Blog Day.

The introduction begins with an insight into the digitization of our dining and shopping behavior by Max Thinius.
In his interesting presentation, he describes the impact of the digital revolution on our society in general, but also specifically on our cosumption of everyday food.

The rest of my day is packed with various workshops, such as photo image marketing, food styling and a hands-on in wild herb pesto preparation.
I also go to a meet & greet with chief editor of Burda Home Jutta Kässinger, who gives us an insight into the daily editorial work and how bloggers and editors can work together.

In the evening we all meet again for the evening event.

In summary it was a great day for me.
I got to know other bloggers with the same hobby, new ideas and inspirations.

And for a healthy start in the new week, we also have a delicious recipe for you.


These roasted vegetables really provoked our children's enthusiasm.
Especially our smallest son is a huge fan of potatoes of any kind.

But this time we wanted to make not only his beloved potato wedges, but combine them with a lot of colorful vegetables and delicious humus.


Of course you can also just make a part of this recipe, play with the spices or prepare another dip instead.

We wish you a healthy start in the week!

Roasted vegetables with Humus

Roasted vegetables with Humus
  • Author: go-healthy
  • Posted on: May 30, 2016
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 0:50:00
  • Servings: 4


  • for the roasted vegetables
  • 4 thick carrots
  • 20 green asparagus spears
  • 5 big potatoes
  • 1 broccoli
  • dried rosemary
  • frying oil
  • Camasio (sesame salt)
  • sea ​​salt
  • 1 tbsp maple syrup

  • for the humus

  • 2 glasses of chickpeas

  • 1 clove of garlic
  • 80ml tahin (sesame butter)
  • 1 pinch of sea salt
  • juice of half a lemon
  • water

  • for the stuffed mushrooms

  • 4 mushrooms

  • 3 tablespoons of humus
  • 1 small onion
  • 1 pinch of sea salt

  • for the vegan Parmesan

  • 1 handful of cashews

  • 1 pinch of sea salt


  1. First prepare the humus. Strain the chickpeas through a sieve and mix with garlic, tahin, lemon juice and salt in a food processor. While the machine is running, add some water until you reach the desired consistency. Stop the machine occasionally to scrape down the humus on the sides, so that everything is properly mixed.

  2. Wash the mushrooms and remove the stems. Peel and dice the onion. Add the humus and salt and mix everything. Fill the mushrooms with the paste and cover with a little bit of oil.

  3. Clean the potatoes with a brush, cut them in halves and then into the desired size. Give the potato wedges in a pot and add 1-2 tbsp of cooking oil, a pinch Camasio and some dried rosemary. Put the lid on and shake the pot until everything is mixed. Give the potato wedges on a baking tray with parchment paper.

  4. Peel and cut the carrots into thin slices. Place the slices with 1 tablespoon maple syrup and 1 tablespoon cooking oil back into the pot, cover with the lid and shake. Give the carrots on the same baking tray.

  5. Divide the broccoli into little florets, cut the woody end off the asparagus and proceed like with the potatoes and carrots. Give them into the pot with cooking oil, shake and lay it on a second baking sheet. Also, the stuffed mushrooms.

  6. Put the two baking trays in the oven and bake at 180 degrees. The tray with carrots and potatoes takes a little longer (about 30 minutes). The one with the asparagus, broccoli and mushrooms takes about 10-15 minutes. Pay attention that both trays are done at the same time.

  7. Meanwhile, mix the cashews with the salt in a blender until you reach a Parmesan-like consistency.

  8. Arrange the vegetables on the plate and sprinkle some cashew Parmesan on top.

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