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Veggie Loaded Houmous
A bowl of silky, homemade houmous is easy to make with a tin of chickpeas and some nutty, richly-flavoured tahini paste. Load it up with sweet roast carrots, red onion and juicy baby plum tomatoes and you've got a dip that will look amazing as part of a buffet or mezze feast.
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
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. Set the processor to its slowest setting. Trickle in 3 tbsp of the liquid from the chickpea tin. This will help make the houmous silky. Taste and adjust the seasoning.
6. Spoon the houmous into a serving bowl. Top with the roast veg. Sprinkle over the sesame seeds, thyme, and the lemon zest. Roughly chop a handful of parsley leaves and scatter them over the top. Drizzle over a little extra oil. Serve with toasted pitta breads to dip.
7. Eat Me, Keep Me
The loaded houmous will keep for up to 3 days in the fridge, stored in an airtight tub.
The loaded houmous will keep for up to 3 days in the fridge, stored in an airtight tub.
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