Veggie Loaded Houmous Recipe

Veggie Loaded Houmous

Jassy Davis

40 mins

4-6 people

Ingredients

200g carrots
1 red onion
400g tin of chickpeas
A pinch of dried chilli flakes
125g baby plum tomatoes
2 tbsp tahini
1 lemon
2 tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove
1 tsp ground cumin
1 tbsp sesame seeds
½-1 tsp dried thyme
A handful of flat leaf parsley leaves
Toasted pitta breads, to serve

Prep: 20 mins | Cook: 30 mins

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 4. Scrub and trim the carrots, halve them lengthways then chop into ½cm-thick half moons. Scoop into a roasting tin. Halve and peel the red onion, then slice into thin wedges. Add to the roasting tin. Drain the chickpeas in a sieve set over a bowl, then scoop out 1 tbsp chickpeas and add them to the roasting tin. Drizzle over a little olive oil and season with salt and pepper. Scatter over a pinch of dried chilli flakes. Turn the veg to coat in the oil and seasoning. Slide into the oven and roast for 15 mins.

2. While the veg roast, halve the baby plum tomatoes. After 15 mins, take the veg out of the oven and turn them over. Add the baby plum tomatoes to the tin, then return to the oven and roast for a further 15 mins till the veg are tender and lightly charred around the edges.

3. Scoop the tahini into a food processor. Finely grate the zest from the lemon and set aside for later. Squeeze in the juice from half the lemon. Blitz for 30 secs-1 min till smooth and combined.

4. Use a flexible spatula to scrape the tahini down from the side of the food processor, then add 2 tbsp extra virgin olive oil. Peel and crush or finely grate the garlic and add to the processor. Add the ground cumin and a pinch of salt and whizz again.

5. Scrape the sides of the processor again. Add half the chickpeas to the processor. Whizz till smooth, then add the remaining chickpeas and whizz again till everything is combined. Set the processor to its slowest setting and trickle in 3 tbsp of the liquid from the chickpea tin. This will help make the houmous smooth and silky. Taste the houmous and add more salt, lemon juice, olive oil or cumin, if you think it needs it. Whizz again, if necessary.

6. Spoon the houmous into a large serving bowl. Spoon the roast carrots, red onion, baby plum tomatoes and chickpeas over the top of the houmous. Sprinkle over the sesame seeds, thyme, and the lemon zest you saved from earlier. Roughly chop a handful of parsley leaves and scatter them over the top. Drizzle over a little extra olive oil. Serve the houmous with toasted pitta breads sliced into fingers to scoop and dip.

7. Eat Me, Keep Me
The loaded houmous will keep for up to 3 days in the fridge, stored in an airtight tub.