Loaded Roast Veggie Hummus

Tue, 23 June 2026

Equipment

Food processor

Sieve or colander

Roasting tray

Hummus

1 can of chickpea, drained and rinsed (save the aquafaba for mayo p)

60ml rapeseed oil

1 clove of garlic zest and juice of half a lemon (keep other half for the veggies)

2-3 tbsp tahini

good pinch of sea salt water to blend

1. Add chickpeas to food processor with the oil, garlic, lemon and tahini, blitz for about a minute.

2. Add a little water 10ml at a time until you get a creamy smooth consistency.

3. Season salt to taste.

4. pour into a dish and set aside or refrigerate if needed.

5. Roast veggies

6. Now whatever you have that you want to roast you use. go with the seasons and use whatever spices you like.

7. 1 medium red onion sliced 3 shallot, cut lengthwise 3 medium carrots, cut into chunks or lengthways 4 cloves garlic, leS whole with skin on 1/2 a cauliflower and use the leaves too.

8. 6 mushrooms, 1 courgette, cut into chunks 1/2 a pepper 3 tbsp oil 1 tsp sea salt ½ tsp black pepper 1 tsp each of paprika ground cumin and coriander(optional) 1tsp chilli flakes (optional)

9. The other 1/2 of lemon zest and juice 1 handful of chopped fresh herbs like parsley or coriander 2 tomatoes

10. To finish, Drizzle of oil to finish Preheat the oven to 200°C (fan 180°C).

11. Prepare the vegetables: Place on a large baking tray. Drizzle with oil and season with salt, pepper, spices and herbs.

12. Toss everything together to coat evenly. Spread them out in a single layer and roast for 30-40 minutes, stirring halfway through for even cooking.

13. Remove the tray from the oven, scatter fresh herbs and tomato over the roasted veggies.

14. Remove the roasted garlic cloves from their skins and mix through the vegetables.

15. Spread the hummus over a large serving and topped with the roasted veggies, drizzle with oil and sprinkle over chopped herbs and zest and juice of the other half of lemon.