Simple bowls are the best bowls ❤️😍🌱 What’s your favorite vegan bowl combination?
Repost from @naturalveganguy
Using roosted aubergines and chickpeas for this hummus style type of dip. It is so easy to make and practically be eating with anything of your liking. Roosted sweet potatoes and broccoli does make a great company on this plate! Using a can of the most delicious and organic chickpeas from @mr_organic here!
The recipe below serves 2 persons or one super hungry individual (that is me)!
-1 Tablespoon Lemon Juice
-1 Tablespoon Olive Oil
-1 Tablespoon Dried Oregano
-Salt and Pepper
-25ml Lemon Juice
-50ml Olive Oil
-400g (a can of) Chickpeas
-2 Tablespoon Chickpea Brine
-1 Tablespoon Oregano
1, Put the oven on 190 Degrees Celsius
2, Clean the aubergine and slice into smaller discs
3, Add all the ingredients for the marinade
4, Coat the aubergine discs and leave for 30 min
5, Roast in the oven for 45 minutes
6, Let cool slightly
7, Now put it all together, drain the chickpeas and save the brine
8, Add all the other ingredients to a mixer/ blender and blend to smooth