Creamy Hummus with Roasted Vegetables
Servings: 4 servings
Ingredients
Hummus:
- 1 x 400g tin chickpeas drained
- 1-2 garlic cloves minced
- 6 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 60-80 ml 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 juiced
- 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.