Hummus Potato Salad with Roasted Vegetables

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

**Note by BC: I used 2 sweet potatoes instead of regular and steamed them instead of cooking in water, also added 1 yellow pepper and followed the rest as written, except pesto and basil - didn’t have it on hand, forgot olives too. Also, I had too much sauce, didn’t put everything in the salad. This salad is simply amazing, loved it so much!

500 g/1.1 lbs potatoes

1 red bell pepper

2 small zucchinis

1 red onion

1 eggplant

⅔ cup of sliced black olives

salt, pepper

subheading: for the hummus sauce:

1 cup of cooked chickpeas

2 cloves of garlic

1 lemon, juice

2 tbsp tahini

salt, pepper

subheading: to serve:

handful of chopped fresh basil

2 tbsp vegan pesto

Note: Ingredients may have been altered from the original.

Directions at greenevi.com

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