A few weeks ago, I've already posted something about this dish on Instagram and warned you that this is one of the most garlicy dips I've ever eaten. However, your responses were full of joy and heart emojis and that you want the recipe asap. Alright, so here we are.
Baked vegetables is one of our favorite dinner dishes, because it is super easy and you can use up all leftover vegetables. Once the vegetables are in the oven, you even have enough time to clean up your flat or call your parents to say hello - perfect! Since you probably know how easypeasy it is to make this dish, we wanted to give you a new variation and will add dukkah to this dish, an Egyptian nut-spice mixture. And of course there's no baked vegetables without a proper dish, so welcome: toum!
Toum is a Lebanese garlic paste and just perfect because you don't need any vegan mayo, aqua faba or any egg substitute for it - it's vegan by chance. When I was testing it for the first time, I used four quite large garlic cloves. The result was delicious, but so intense that I had to air my apartment out. Even the cat ran away from me! So we reduced the amount of garlic a bit - but for all members of the garlic fanclub let's just mention, that you can use more garlic if desired.
Baked vegetables with dukkah and toum
For baked vegetables
- 500 g (18 oz) parsnips
- 500 g (18 oz) potatoes
- 4 carrots
- 1 bell pepper
- 2 red onions
- 0.5 broccoli
- 4 tbsp dukkah
- olive oil
- 3 garlic cloves
- 1 tsp sea salt
- 120 ml (1/2 cup) vegetable oil
- 2 tsp lemon juice
- 2 tsp ice water
Start by preparing vegetables. Peel carrots and co. if needed. Halve carrots and parsnips, cut broccoli into florets and cut potatoes, bell pepper and onions into bite-sized pieces.
Transfer the cut vegetables onto a baking sheet and drizzle olive oil on top. Add dukkah, salt and pepper and toss to coat. In order to get the vegetables nicely crisp, it's best to distribute them next to each other and not on top of each other. So according to the size of your baking sheet, you might bake the vegetables in two batches.
Bake the vegetables at 200°C/390°F for approx. 20 - 30 min. The veggies should be still a bit firm to the bite and nicely roasted.
In the meantime you can prepare the dip. Crush or finely grate all garlic cloves and sea salt in a mortar until a smooth paste forms. We used a mortar for this, but you can also use a food processor. Add lemon juice, 1 tbsp vegetable oil and ice water and carefully stir in each ingredient into the garlic paste one after one. Afterwards you can add the remaining vegetable oil tablespoon by tablespoon. After each one make sure to stir in carefully before adding the next one. If you're using a food processor you should add the oil very slowly in a thin stream. Make sure to add oil only until you feel the mixture is saturated with oil and the toum should be a white paste now.
Serve baked vegetables while warm with toum. If desired, you can add some more dukkah and sesame on top.