Name: Roasted vegetables hummus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 small aubergine; 1 yellow pepper; 1 small red onion; 1 Tbsp olive oil; 1 tin chickpeas (400g) or 2 cups cooked chickpeas; 1 lemon, juiced; 2 cloves of garlic; 2 Tbsp tahini paste; ½ tsp of ground cumin; 1 handful of coriander or parsley leaves; Salt & pepper; Chopped mint or cress leaves, paprika to serve

Roasted vegetables hummus

21 Mar 2023

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This roasted vegetables hummus is a perfect way to use up leftover roasted veggies, but you can make it from scratch, if you don’t have any. I used aubergine and pepper, but courgette and red pepper would work too. It’s also vegan, healthy, gluten-free and low-carb. Serve it with crudites or use it as a sauce over grilled meats or falafels.

Ingredients

1 small aubergine
1 yellow pepper
1 small red onion
1 Tbsp olive oil
1 tin chickpeas (400g) or 2 cups cooked chickpeas
1 lemon, juiced
2 cloves of garlic
2 Tbsp tahini paste
½ tsp of ground cumin
1 handful of coriander or parsley leaves
Salt & pepper
Chopped mint or cress leaves, paprika to serve

Instructions

Preheat the oven to 180°C.
Cut the red pepper and onion in half. Put them in a baking tray, together with the aubergine, then drizzle with the oil.
Roast in the oven, for about 25 minutes until tender. Let them cool, then remove their skins. This can be done ahead and the veggies then kept in the fridge until needed.
Put the roasted veggie flesh into a food processor and whiz until you get a purée.
Drain and rinse the chickpeas, add them to the purée, together with the tahini, cumin, lemon juice and parsley. Season with salt and pepper.
Pulse until you get a textured cream – you might need to add a dash of water.
Adjust the seasoning.
Serve with mint, cress or coriander leaves and a couple pinches of smoked paprika.