Veggie Platters with Roast Garlic Hummus
Makes 3 cups
Ingredients
- 2 x 400g cans chickpeas
- 4 tbsp hulled tahini
- 2 tbsp extra virgin olive oil
- 1 lemon juice and flesh
- 2 bulbs garlic
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp pepper optional
Vegetables
- Roasted: Pumpkin, beetroot, broccoli, eggplant, brussel sprouts
- Raw: Carrots, tomatoes, parsley, olives
Instructions
- Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit) and chop your vegetables into bite size pieces around 1 cm thick.
- Place all roasted veges and the whole garlic cloves in an oven tray, drizzle with olive oil and sea salt, and shake or mix to cover well. Roast for 20 minutes in the oven until soft.
- Meanwhile strain one can of chickpeas, and add to a high speed blender with the other can (including the chickpea liquid) and all other hummus ingredients. Blend until super smooth, scraping down the sides in the middle if needed. Once the veges are finished, squeeze out the garlic cloves into the blender and blend again.
- Serve the hummus in bowls, drizzled with more olive oil and sprinkled with paprika. Arrange the vegetables around the hummus in colourful segments like I've done above. Share with friends and enjoy!
Notes
- If you don't have time to roast the garlic, or want to try a raw version, swap the two garlic bulbs for 4 individual raw garlic cloves and blend as above.
- I also quite like a roast and raw combo blend - with 2 roasted whole bulbs, and 1-2 raw cloves to give it a bit of tang - try it out
- To make beetroot hummus you can use this recipe as a base and add in ⅓ c of raw or roasted beetroot. Raw is easier of course, but roasted beets will give a more delicious smooth sweet flavour as the sweetness comes out of the beets when you roast them.
- To make this hummus creamy, replace some of the chickpeas for some roasted cashews