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?
- Preheat oven to 200C.
- Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.
- Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.
- 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.
- Return to the oven and roast for a further 15 minutes or until tender.
To make the Hummus
- 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
- Put hummus in a bowl and place in the centre of a serving platter. Arrange vegetables around the hummus and garnish with thyme.
