Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta | RICARDO

Ingredients

• 1 lb (450 g) Nantes carrots, various colours, halved lengthwise
• 3 cups (210 g) broccoli florets
• 1 sweet potato, peeled and cut into sticks
• ½ cup (75 g) sunflower seeds
• 2 tbsp (30 ml) olive oil
• 1 cup (120 g) feta cheese, crumbled
• 2 tbsp mint leaves, torn
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• ¼ cup (60 ml) tahini
• 1 lemon, zest finely grated and juiced
• ¼ cup (60 ml) cold water