with Jarlsberg® hummus
- 1 kg assorted roast vegetables
- 350 g dried chickpeas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Juice of two lemons
- 1 cup olive oil
- 2 tsp cumin
- 1/2 tsp chili powder
- 100 g Jarlsberg®, grated
- Salt and pepper
Soak the chickpeas in water overnight. Drain, then cook the chickpeas in plenty of water until soft (approx. 2 hours), drain again. Over low heat, sauté the onion and garlic in the olive oil until just translucent. In a food processor, blend the chickpeas, lemon juice, olive oil, cumin, chili powder, grated Jarlsberg®, onion and garlic until smooth. Serve at room temperature with the vegetables.
Use any fresh, seasonal vegetables like carrots, parsnips, beets, peppers, asparagus, fennel, celery, etc. that are good for dipping. Slice vegetables into fingers, season with salt and pepper and drizzle with olive or vegetable oil. Grill on the barbecue, fry, or roast in the oven.
Grill/frying pan: Medium heat for a few minutes on both sides.
Oven: Roast at 400° for a couple of minutes on each side. The vegetables should stay firm and crunchy for dipping.