Go Back

Roasted vegetables hummus

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the red pepper and onion in half. Put them in a baking tray, together with the aubergine, then drizzle with the oil.
  3. 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.
  4. Put the roasted veggie flesh into a food processor and whiz until you get a purée.
  5. Drain and rinse the chickpeas, add them to the purée, together with the tahini, cumin, lemon juice and parsley. Season with salt and pepper.
  6. Pulse until you get a textured cream – you might need to add a dash of water.
  7. Adjust the seasoning.
  8. Serve with mint, cress or coriander leaves and a couple pinches of smoked paprika.