Baked Vegetables with Dukkah and Toum
You know Julia's opinion about garlic and its smell, so it's no surprise that toum, a kind of mayonnaise with a strong garlic note, is just her thing. From this perspective, oven vegetables are rather the side dish to our garlic cream than the main focus in this recipe.
Oven vegetables are one of our favorite dinner options because they're super easy to make, fit in any season, and you can always use up any leftover vegetables lying around your kitchen. Plus, once the veggies are in the oven, you have plenty of time to clean up the apartment - perfect! To season the vegetables with more than just salt and pepper, dukkah comes into play today. Dukkah is an Egyptian and Middle Eastern spice blend. There are probably endless recipes for it, but it usually contains hazelnuts, sesame seeds, cumin, and coriander. You can find it in well-stocked spice departments, but also in Arabic supermarkets. If you still can't find it, you can also make it yourself at home. It's quite easy and quickly made and there are many recipes for it online.
Additionally, and now we come to the garlic chapter of this story, every oven vegetable needs a suitable dip, of course. A warm welcome to you, toum! Toum is a Lebanese garlic paste for which you don't need vegan mayo, aquafaba, or any other egg substitute as it's already vegan as it is. I personally find it much more intense than aioli. You can prepare it in a mortar or a food processor – each method can be found in our recipe below. So grab some garlic and let's get started!
Baked Vegetables with Dukkah and Toum
Ingredients
For the oven vegetables:
- 3 parsnips
- 3 potatoes
- 3 carrots
- 1 small bell pepper
- 2 red onions
- 3 tbsp dukkah
- olive oil
- salt
- pepper
For toum:
- 6 garlic cloves
- 2 tsp sea salt
- approx. 200 ml (0.75 cup) vegetable oil
- 4 tsp lemon juice
- 4 tsp ice water
For serving:
- dukkah
- bread
Instructions
Preheat the oven to 200°C/390°F (convection oven). First, prepare the vegetables. Peel the parsnips, potatoes and carrots if needed, peel the red onions and chop the vegetables. Halve carrots and parsnips, cut the potatoes, peppers and onions into bite-sized pieces.
Transfer the cut vegetables onto one or two large baking sheets – they should have some space and don't be too close to each other. Drizzle olive oil on top and season with dukkah, salt, and pepper. Rub in the spices thoroughly.
Bake the vegetables at 200°C/390°F for approx. 20-30 minutes. The veggies should be a bit firm to the bite and nicely roasted.
In the meantime, prepare the dip. Peel the garlic cloves and crush or finely pound and grind them into a paste with a mortar and pestle or in a food processor. Add sea salt, 1 tablespoon of the vegetable oil, lemon juice, and ice water one after one. Carefully stir in each ingredient into the garlic paste before adding the next one. Afterwards, add the remaining vegetable oil one tablespoon at a time, pounding and blending thoroughly with a mortar until you have a white garlic paste. If you're using a food processor you should add the remaining oil very slowly in a thin stream. Make sure to add oil only until you feel the mixture is saturated and a white paste has been formed.
Serve oven vegetables while warm with toum. If desired, sprinkle some more dukkah and sesame on top.
