Home Made Hummus with Roasted Veggies and Crispy Chickpeas

Ingredients (Serves 2)

One batch of hummus / one pot of pre-made hummus (See below for hummus recipe)
4 tbsp olive oil
½ a butternut squash, seeds removed and cut into large wedges
2 red onions, cut into wedges
1 fennel bulb, slices into wedges
Zest of 1 lemon
1 tin of chickpeas
1 tsp cumin
1 tsp cinnamon
1 tsp smoked paprika
2 tsp fennel seeds
1 tbsp sesame seeds
1 bunch spring onions, slices
50g mixed seeds
Small bunch of fresh coriander
Flatbread or wraps to serve
Salt and pepper to season

Method

Heat the oven to 180ºC.

In a baking tray, combine all the chopped vegetables, 2 tbsp olive oil, plenty of salt and pepper, and the lemon zest. Roast for around 20 minutes and then add the seeds and toast for a further 10 minutes or so until the vegetables are soft and starting to crisp.

For the chickpeas, once completely dry, combine in a baking tray with 2 tbsp olive oil and the cumin, cinnamon, paprika, fennel seeds and sesame seeds. Roast in the oven for around 20-30 minutes until golden and crispy. Remove from the oven and leave to cool completely.

Plate up with a generous dollop of hummus, layer on the veg and garnish with coriander, spring onions and serve with flatbreads or salad leaves. This is a great dish to make lots of and have in the fridge ready for lunches during the week. Alternatively, this can be put onto a big platter to make a great sharing dish.

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