Roasted Vegetable Hummus

This incredible roasted vegetable hummus uses roasted garlic and any roasted vegetables you have on hand to create a truly special hummus. You can use carrots, peppers, beetroot, yams or any other vegetable that takes your fancy!

Course Appetizer

Cuisine Middle Eastern

Keyword Condiment

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 86kcal

Equipment

Food Processor

Ingredients

420 g Chick Peas (1 can of chickpeas, drained and rinsed)
180 g Roasted Vegetables (carrots, peppers, beetroot, yams etc)
1 head Garlic (roasted in olive oil)
2 teaspoon Black Pepper
1 teaspoon Sea Salt
1 teaspoon Cumin (ground)
1 Lemon (juice only - discard the rest)
30 g Olive Oil

Instructions

This recipe is designed to use up some leftover roast vegetables, but if you don't have any, you can roast them especially for this recipe.
2 carrots or 2 peppers is perfect for this recipe, I use approximately 180g of roasted vegetables. Chop them into medium sized pieces, drizzle in olive oil and roast in the oven at 200C for around 30 minutes. You can also use a combination of vegetables if you prefer.
The garlic can be roasted in the same tray - just cut the top off the head of garlic and drizzle in olive oil (you can see how I do this for this sourdough roasted garlic sourdough bread).
Once you have all the ingredients assembled, add everything to a food processor and blend until smooth (this will take around one minute). If the mixture seems lumpy or dry, add a little extra olive oil until you get the desired consistency.
Transfer to a serving bowl and drizzle in more olive oil (I love using chili oil for this) and sprinkle with cumin seeds or black sesame seeds.

Nutrition