It looked like this will be a lazy Sunday at home, so I just looked around what I can find in the fridge, and in the garden in the middle of this sunny autumn. This is how I came up with this super easy but very colorful lunch, hope you enjoy it!
1 sweet potato
10 medium size mushrooms
1/2 big red bell pepper
1 aubergine (eggplant)
fresh herbs: rosemary, basil, oregano
4 tsp coconut oil
2 tbs tahini
3 tbs lemon juice
2tbs olive oil
1 clove garlic
1/2 grilled red bell pepper
salt, pepper for taste
Cut the sweet potato and the aubergine into small slices, cover it with 2 tsp of coconut oil, salt and rosemary. Pre heat the oven for 180 C, and bake for like 25 minutes. For the last 10 minutes, I increased the heat for 200 C.
Wash the mushrooms, onion, herbs and the bell pepper (half of the pepper you will need later for the hummus). In a medium size pot heat up 2tsp coconut oil, first put the onion and the pepper to it. After a couple minutes add the mushrooms. Cook for 10 minutes with the lid on the pot. After that remove the lid, so the water can just evaporate. Add the herbs. When all the water from the veggies is gone, it is done.
For the hummus:
Grill the other half of the red pepper in the oven. After ca. 10 minutes when it has a nice color, it is done. Remove the skin, and let it chill.
After the pepper is cold, put all the ingredients in a blender, and blend it until the hummus is nice and smooth.