Roast vegetable hummus recipe
Roast vegetable hummus with zhoug This roast vegetable hummus is flavoured with cumin and topped with a zesty zhoug, more roasted vegetables and served with baked chapatis. This easy meal for two costs just over £1 per portion. Each serving provides 531 kcal, 21g protein, 59g carbohydrate (of which 15g sugars), 19g fat (of which 2.5g saturates), 20g fibre and 1g salt. ½ butternut squash, deseeded and roughly chopped, seeds reserved1 red onion, cut into wedges1 red pepper, deseeded and cut into chunks2 x 400g tins chickpeas, drainedolive oil½ lemon, juice only1 garlic clove, crushedpinch ground cuminsalt and freshly ground black pepper ½ butternut squash, deseeded and roughly chopped, seeds reserved 1 red onion, cut into wedges 1 red pepper, deseeded and cut into chunks 2 x 400g tins chickpeas, drained olive oil ½ lemon, juice only 1 garlic clove, crushed pinch ground cumin salt and freshly ground black pepper 1 garlic clove½ lemon, juice only½ tsp ground cuminpinch chilli flakes30g/1oz bunch fresh coriander, roughly chopped 1 garlic clove ½ lemon, juice only ½ tsp ground cumin pinch chilli flakes 30g/1oz bunch fresh coriander, roughly chopped Baked chapatis, optional Baked chapatis, optional Method Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up.Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through.Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée.To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads.