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Roasted Vegetables with Hummus

Bring some colour and flavour to the table with this assortment of veggies that are roasted to perfection and served with a homemade hummus

How long will it take?

1 hour 20 minutes

What’s the serving size?

Serves 6

What do I need?

  • 3 parsnips, peeled and cut in half lengthways
  • 3 carrots, peeled and cut in half lengthways
  • 3 beetroot, peeled and halved
  • 1 large sweet potato, peeled and cut into wedges
  • 12 mushrooms, halved
  • 12 garlic cloves, peeled
  • ¼ cup olive oil
  • Salt and freshly ground black pepper
  • 2 tbsp red wine vinegar
  • 2 tbsp brown sugar
  • Fresh thyme to garnish

For the Hummus

  • 1/3 cup tahini
  • 2-4 tbsp cold water
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ¾ tsp fine sea salt
  • 2 cloves garlic, peeled and minced
  • Juice of 1 lemon
  • 1 x 400g can chickpeas, rinsed and drained

How do I make it?

  1. Preheat oven to 200C.
  2. Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.
  3. Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.
  4. Combine red wine vinegar and sugar in a bowl and stir until the sugar dissolves. Remove vegetables from the oven and pour the vinegar mixture over the top. Use a large metal spoon to toss well to coat all vegetables.
  5. Return to the oven and roast for a further 15 minutes or until tender.

To make the Hummus

  1. Add tahini, water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth. Add chickpeas and puree until smooth. If it is too thick, add more water. Taste and season.

To serve

  1. Put hummus in a bowl and place in the centre of a serving platter. Arrange vegetables around the hummus and garnish with thyme.

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