Recipe: Veggie Hummus Three Ways
Let's put some fun into a basic hummus recipe! We brighten things up with 3 different roasted vegetables- red onion, carrots and beetroot- so you can turn one batch of delicious dip into three. They look so colourful next to each other. This recipe also gives you the option to make some homemade rosemary flatbreads. Ideal for anyone needing a snack or fuel during a busy day at the office.
- 3 beetroot
- 1 tsp cumin seeds
- 4 carrots
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 3 small red onions
- 200 ml milk
- 50 g unsalted butter
- 175 g plain flour
- 125 g wholemeal flour
- 1 tsp sea salt
- 2 tbsp chopped rosemary
- 1 tsp garlic powder
- 1 tbsp rapeseed oil
- 2 400g tins of chickpeas
- 150 ml rapeseed oil
- 2 cloves of garlic
- 1 lemon, juiced
Preheat The Oven
Preheat an oven to 220℃.
Prep And Roast The Veg
Peel and roughly chop the carrots and beetroot, keeping them separate. Peel and quarter the onions. Toss each variety of veg, one at a time, in olive oil and place onto a baking tray using tin foil as a divider.
Roast in the oven for 30 minutes, adding the cumin seeds to the beetroot section for the final 5 minutes.
Make Flatbread Dough
Pour the milk into a small saucepan with the the butter and heat until the butter is melted.
Tip the flours, salt and rosemary into the mixer bowl and pour in the warmed milk and butter along with the garlic powder.
Knead with the dough hook for 5 minutes, then scoop it off the hook and leave in the bowl, covered for 30 minutes to rest while you make the hummus.
Make Basic Hummus
Boil a kettle of water and boil it over the drained* chickpeas in a bowl to warm them through for a minute or two before draining.
Blitz the warm chickpeas up in the food processor with the rapeseed oil, juice of the lemon and garlic until smooth.
*Keep the chickpea water that you drain from the tin as an egg white substitute if you ever need it.
Roasted Carrot Hummus
Remove ⅔ of the plain hummus from the food processor and blitz up what is left with the roasted carrots, ground cinnamon and smoked paprika. Season to taste and transfer to a serving bowl.
Roasted Onion Hummus
Scrape out most of the hummus then add half of what’s left of the plain hummus back in and blitz it up with the roasted onions. Season to taste and spoon into a serving bowl.
Finish with the rest of the plain hummus blitzed up with the roasted beetroot and cumin seeds. Again season to taste.
Tear off chunks of dough then roll into balls and flatten slightly between your fingers.
Roll them out into thin discs on a lightly floured surface
Brush the discs with a little of the oil and heat a large frying pan (that your flatbread fits into) over a medium heat.
Add the flatbread and cook for a couple of minutes before flipping and repeating.
Wrap the flatbread in a clean tea towel whilst you cook the rest in the same way.
Serve immediately. OR the hummus will keep well in the fridge for 3 days (in sealed containers) and you can toast the flatbreads in a toaster whenever you want a quick snack. Ideal to eat for lunch in the office.
Makes 6 portions.
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