A cooking blog
Recipe

Young vegetables with humus for lunch

PREPARATION

20 min

PORTIONS

1 portion

COMPLEXITY

easily

Season of the young vegetables. During this period, they are the most fragrant and juiciest.

 


During the summer, I put young vegetables on the dinner table, and sometimes they replace lunch. Carrots, zucchinis, cucumbers, radishes, bell peppers with hummus or seasoned Greek yogurt. You can combine and lay out beautiful vegetable appetizers. Baked, fried or served raw, it is delicious in any way. 

 

Make the most of the season of young vegetables. 

Ingredients

Hello!

My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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Method of cooking

Place sliced young vegetables, hummus and slices of bread on a serving dish.

Drizzle with olive oil, add salt, pepper and smoked paprika to taste.

Baked vegetables with humus

Ingredients

Choose the amount of vegetables according to your needs.

Method of cooking

Wash the vegetables, slice them, put them on a baking sheet, season them, add crushed garlic cloves, pour olive oil.

Bake at 180 degrees C for 20 minutes.

Put hummus on a serving plate, bake vegetables on top, sprinkle with fresh herbs. You can pour olive oil with chopped young purple onions.

Serve with slices of grilled bread or lavash (Armenian bread) bread.

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