To Celebrate International Hummus Day we are sharing Chef Dan’s delicious roasted vegetable hummus recipe!
‘One thing I love about hummus is that you can really mix up the flavours and recipe easily. For this recipe I literally threw it together with veggies I had in the fridge and stuck them in the oven to get some nice colour and flavour onto them for a little extra!
One other major ingredient I always seem to have leftover in the cupboard is floured tortillas so I added a cool paprika chip recipe for you all to get dipping! Or even better cut up other veggies you have leftover.’
Roasted Vegetable Hummus
• Handful Cherry Tomatoes
• 3-4 Garlic Cloves
• 1 Bell Pepper
• 1 Courgette
• 1 Red Onion
• 1 Chilli
• 2-3 Beetroot (pre-cooked)
• 1 Lemon (juiced)
• 1 Can of Chickpeas (or other beans)
• ½ cup Tahini
• 1 cup Olive Oil
• Salt & Pepper
Paprika Chips
• 2-3 Floured tortillas
• 1tsp Smoked paprika
• 3 tbsp Olive oil
Instructions:
- Preheat your oven to 180c
- Roughly chop the veggies but just peel the garlic and spread on a baking tray.
- Bake for 25-30 mins or until starting to get a bit golden and brown.
- Bring out of the oven and allow to cool.
While cooling why not get your Paprika Chips baked:
- In a mixing bowl mix together the paprika and olive oil.
- Cut the tortillas into wedges and mix with the paprika and evenly place on a baking tray so they are not overlapping. You may have to bake them in batches.
- Bake for around 5 mins or until crispy.
In a food processor place the drained chickpeas and tahini and give a whiz up for a few seconds.
Add the roasted veg and continue to blend until smooth. While blending slowly add the olive oil.
Once smooth taste and season then give one more blend for luck…
ENJOY! Chef Dan x