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.
Roasted vegetable hummus bowl
Serves 2 / Hands on time 30 mins / Hotal 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
1/2 tsp smoked paprika
Pomora rosemary infused extra virgin olive oil to serve (optional)
For the hummus
1 can of chickpeas
1 garlic cloves, crushed
1-3 Tbs of water (start by adding 1 Tbs but add more if you like a looser texture)
1.5 Tbs tahini
Juice of half of a lemon
Tbs extra virgin olive oil
Salt and pepper
2 wholemeal pita breads (optional)
V– Vegetarian Vn– Vegan Df– Dairy free
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.
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 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.
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 email@example.com