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Roasted Vegetables with Hummus

SERVES: 6

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

  1. Preheat oven to 200ºC.

  2. Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.

  3. Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.

  4. 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.

  5. Return to the oven and roast for a further 15 minutes or until tender.


  6. 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.


  7. 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.

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