Roasted vegetable hummus bowl

Roasted vegetable hummus bowls
Roasted vegetable hummus bowls

Just in case you didn’t know, drinking numerous Smirnoff Ices through a straw containing shots of sambuca is not a good idea past the age of 30. This goes without saying, but if you’re as a dumb as me and choose to ignore this advice, then a two-day hangover is winging it’s way to you. Brace yourself, it’s gonna hurt.

Why do I do this to myself? I can hardly manage a large glass of wine these days, let alone alco-pops followed by shots. I mean, who do I think I am, Keith Richards? No, just give me a nice cup of tea, a sit down, and a lovely bowl of hummus topped with roasted vegetables, please. It won’t cure your hangover (only Lucozade and salt-and-vinegar crisps can do that), but it’s darn good, and will have you feeling all nourished and smug – you can pretend you’re a Hemsley sister.

Roasted vegetable hummus bowl
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn Df
You’ll need: A hand blender or food processor
1 tsp rapeseed oil
3 sprigs of rosemary
1 aubergine, chopped into chunks
1 small red pepper, de-seeded and roughy chopped
1 red onion, peeled and roughly chopped
100g baby carrots
½ tsp smoked paprika
Pomora extra virgin olive oil
For the hummus
1 can of chickpeas, drained
1 garlic clove, crushed
1-3 tbs of water (start by adding 1 tbs but add more if you like a looser texture)
1 ½ tbs tahini
½ lemon, juice
1 tbs extra virgin olive oil
To serve
2 wholemeal pita breads (optional)


TIP: This is a good way of using up the unwanted vegetables in the fridge so feel free to adapt the recipe to whatever you have.


Method
1. Start by pre-heating your oven to 200°C/fan 180°C/400°F/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 chickpeas, crushed garlic, water, tahini, lemon and a good crack of salt and pepper in a bowl. Blitz until smooth with a 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 pita breads.

Roasted vegetable hummus bowls
Roasted vegetable hummus bowls

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 corrie.heale@gmail.com


V– Vegetarian    Vn– Vegan    Df– Dairy free  



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