Hummus and vegetable plate
- 1 cup of hummus
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, sliced
- 2 stalks of celery, sliced
- 1 small cucumber, sliced
- 1 small broccoli crown, cut into florets
- 1 small cauliflower crown, cut into florets
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C).
- Toss the broccoli and cauliflower florets with the olive oil and a pinch of salt and pepper. Place them on a baking sheet and roast in the oven for 20-25 minutes or until tender and lightly browned.
- While the vegetables are roasting, arrange the sliced bell peppers, carrots, celery, and cucumber on a serving platter.
- Once the vegetables are done roasting, add them to the platter.
- Serve the hummus alongside the vegetables for dipping.
Calorie breakdown (per serving):
- Calories: 230
- Protein: 10g
- Carbs: 26g
- Fat: 11g
- Fiber: 10g