Roasted Vegetables with Hummus
TOTAL TIME: 1 HOUR 20 MINUTES
3 parsnips, peeled and cut in half lengthways
3 carrots, peeled and cut in half lengthways
3 beetroot, peeled and halved
1 large sweet potato, peeled and cut into wedges
12 mushrooms, halved
12 garlic cloves, peeled
¼ cup olive oil
Salt and freshly ground black pepper
2 tbsp red wine vinegar
2 tbsp brown sugar
Fresh thyme to garnish
For the Hummus
⅓ cup tahini
2 - 4 tbsp cold water
2 tbsp olive oil
½ tsp ground cumin
¾ tsp fine sea salt
2 cloves garlic, peeled and minced
Juice of 1 lemon
1 x 400 g can chickpeas, rinsed and drained
Preheat oven to 200ºC.
Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.
Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.
Combine red wine vinegar and sugar in a bowl and stir until the sugar dissolves. Remove vegetables from the oven and pour the vinegar mixture over the top. Use a large metal spoon to toss well to coat all vegetables.
Return to the oven and roast for a further 15 minutes or until tender.
To make the Hummus: Add tahini, water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth. Add chickpeas and puree until smooth. If it is too thick, add more water. Season to taste.
To serve: Put hummus in a bowl and place in the centre of a serving platter. Arrange vegetables around the hummus and garnish with thyme.