Roasted vegetable hummus bowl
Serves 2 / hands on time 30 mins / total time 30 mins V Vn Df Gf🌶
You’ll need: A hand blender or food processor
3 sprigs of rosemary
1 aubergine, chopped into chunks
1 small red pepper, de-seeded and roughy chopped
1 red onion, roughly chopped
100g baby carrots
1 Tbs olive oil
1/2 tsp smoked paprika
Flat breads* to serve (optional)
Pomora rosemary infused extra virgin olive oil to serve (optional)
For the hummus
2 cans of chickpeas roughly 500g drained weight (jarred are the best)
2 garlic cloves, crushed
5 tablespoons water
3 Tbs tahini
Juice of 1 lemon
Tbs extra virgin olive oil
* use gluten free alternative if applicable
1. Start by pre-heating your oven to 200°C/fan 180°C/400F/gas mark 6. In a large roasting tin, add the whole baby carrots, chopped aubergine, red pepper, red onion and rosemary sprigs. Sprinkle the vegetables with smoked paprika, olive oil and a generous grind of salt and pepper and give it all a good stir. Once the veg is evenly coated in the oil and spices, roast in the oven for 20-25 minutes.
2. Meanwhile make your hummus by combining the drained chickpeas, 2 crushed garlic cloves, 5 tablespoons of water, 3 tablespoons of tahini, the juice of half a lemon and a good crack of salt and pepper. Blitz until smooth in a food processor or hand blender. Stir in a tablespoon of extra virgin olive oil and season to taste.
3. Spoon your hummus evenly into bowls and using the back of a tablespoon, create a rough bed for your roasted vegetables. Once your veg is nicely roasted, remove from the oven, discard the rosemary sprigs and spoon into the centre of your hummus. Drizzle with a generous glug of regular or Pomora rosemary infused extra virgin olive oil and serve with warm flat breads.
If you’ve had a go at making my hummus bowl or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org