Loading hummus with grilled veggies and other goodies has become one of our go-to ways to create quick and easy culinary gems.
With this incredibly delicious and wonderfully uncomplicated recipe, you can indulge in Mediterranean flavours with spiced roasted potatoes, cauliflower, and chickpeas paired with our ever-creamy hummus.
Ingredients
1 container Hippidippi Classic Hummus
1 tbsp of olive oil
70g cooked chickpeas
150g baby potatoes, cut into pieces
150g cauliflower, cut into florets
1/2 tsp of paprika
1/2 tsp of garlic powder
1/4 tsp cumin powder
14 teaspoon of sea salt
1/4 teaspoon of black pepper
coriander
Instructions
1. Preheat the oven to 200C (390F).
2. Pat dry the chickpeas, potatoes, and cauliflower, and place on foil/paper on an oven tray.
3. In a bowl, mix the oil with all the spices and salt, then drizzle over veggies.
4. Bake for 30-35 minutes until crispy and golden brown, turning halfway and removing anything already cooked.
5. Smear the hummus on a plate, arrange the vegetables in the centre, and sprinkle with coriander.