Main Dishes

Roasted Veggie and Hummus Naanwich ingredients and recipe from your local grocery store Save A Lot

Roasted Veggie and Hummus Naanwich

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 4
Prep Time 15 minutes
Cook Time 0 Minutes
Ingredients
Roasted Vegetables:
1 small zucchini, ½-inch thick rounds
1 red bell pepper, ½-inch thick slices
1 small red onion, ½-inch thick slices
1 small red onion, ½-inch thick slices 1 Tbsp. Medeiros extra-virgin olive oil
½ tsp. Marcum Italian seasoning
Marcum salt and ground black pepper
Hummus (makes 1 ½ cups):
1 can (15-oz.) Wylwood garbanzo beans, drained with liquid reserved
¼ cup Medeiros extra-virgin olive oil
2 Tbsp. Tipton Grove lemon juice
1 tsp. Marcum garlic powder
2 tsp. Marcum dry parsley flake
1 tsp. Marcum cumin
1 tsp. Marcum paprika
¼ tsp. Marcum salt
1 Tbsp. Nutsome creamy peanut butter (optional)
2 pieces Grissom’s naan bread, quartered
¼ - ½ cup Coburn Farms feta cheese
1 Tbsp. Nutsome creamy peanut butter (optional)

Notes

Directions

  1. Preheat oven to 425°F and grease a baking sheet pan.
  2. Prepare the roasted vegetables. Toss the sliced vegetables with the oil, Italian seasoning and a pinch each of salt and pepper. Arrange the vegetables in a single layer on the sheet pan. Roast for 10 minutes.
  3. Meanwhile, make the hummus. First, drain the garbanzo beans and reserve the liquid. Add the drained garbanzo beans and the remaining hummus ingredients into the bowl of a food processor. Blend until smooth, adding ¼ - ½ cup of the reserved liquid until hu
  4. Heat the naan bread on a baking sheet pan for about 5 minutes.
  5. Slice each naan in half, short-ways. The naan will fold up around the contents of the sandwich, similar to a gyro or taco.
  6. Assemble the naanwich by spreading desired amount of hummus on each piece of naan and add roasted vegetables into the center. Top with olives and feta cheese. Fold the naan around the contents of the naandwich and enjoy!
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