Cooked - Spiced Roasted Potatoes, Cauliflower & Chickpeas With Creamy Hummus

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spiced Roasted Potatoes, Cauliflower & Chickpeas With Creamy Hummus

1.0

4 tbsp olive oil

1 x 400g can chickpeas (240g drained weight)

400g baby potatoes, washed and halved

400g cauliflower florets

2 tbsp cornflour

1 tsp sumac

½ tsp cumin

1 tsp paprika

1 tsp pul biber

1 tsp garlic powder

¾ tsp sea salt flakes

½ tsp coarse black pepper

1 tsp dried oregano

1 tbsp sesame seeds

1 x 660g jar chickpeas

1-2 finely chopped garlic cloves

6 tbsp tahini

1 tbsp extra virgin olive oil

½ tsp salt

60-80ml freshly squeezed lemon juice

Ice cold water as needed

Preheat oven to 200°C fan / 220°C
Brush a large non-stick baking tray with 1 tbsp olive oil and place in oven for 10 minutes
Pat chickpeas, potatoes, and cauliflower completely dry
Add vegetables and chickpeas to a large bowl and sprinkle with cornflour, mix well
Add 2 tbsp olive oil and spices (sumac, cumin, paprika, pul biber, garlic powder), mix again
Add remaining olive oil, salt, pepper, oregano, and sesame seeds, stir well
Add everything evenly to hot tray with potatoes cut side down
Roast for 30-35 minutes near the top of oven, turning potatoes and cauliflower halfway through
While vegetables roast, blend all hummus ingredients together in a blender
Spread hummus over a large platter
Top with roasted vegetables and sprinkle with sumac, cumin, paprika, pul biber, and fresh parsley
Drizzle generously with extra virgin olive oil
Serve with crusty bread

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

CuisineMediterranean

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 35 weeks ago

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