Kenwood |multipro Compact Food Processor/ Blender/ Chopper
Buy Now →Creamy Hummus with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
Scale
Hummus:
1 x 400g tin chickpeas
1-2 garlic cloves, minced
6 tbsp tahini
1 tbsp extra virgin olive oil
1/2 tsp salt
60-80ml freshly squeezed lemon juice
A little ice-cold water to loosen it if it's looking a bit thick (just add a tbsp at a time)
For the veg:
1 small head cauliflower, cut into small pieces - or little florets
1 large sweet potato, cut into chunks
1 red onion, cut into chunks
1 can chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
generous salt & pepper, to taste
Tahini sauce:
1/4 cup Tahini
1/2 lemon, juice
2 cloves garlic, minced
Salt & pepper to taste
2-3 tbsp warm water
Fresh herbs, to garnish
Instructions
1. Preheat oven to 200c.
2. Place the chopped sweet potatoes & cauliflower on a baking tray, and toss with olive oil, salt and spices. Spread into a single layer and roast in the oven for 20 mins. While these are roasting, tip the drained chickpeas into a bowl and add the red onion. Toss with olive oil, salt & give it a good stir. After 20 mins add the chickpea mixture to the baking tray and cook for a further 10-15 mins until crispy and golden.
3. For the hummus, blitz everything in a food processor until gorgeous and creamy.
4. To make the dressing: in a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Set aside.
5. Spoon the hummus onto a plate, top with the roasted vegetables, and sprinkle with mint, dill and drizzle with the tahini sauce.
Find it online: https://desertislanddishes.co/creamy-hummus-roasted-veg/