Roasted Root Vegetable Hummus

Hannah Sunderani
Feb 1, 2017
4 min read

This Roasted Root Vegetable Hummus will change the way you hummus! I know it sounds silly, but it couldn't be more true. It's no secret that I love hummus, but hummus is just hummus. Cut up some carrots and celery, maybe grab a pita and call it a snack. And I'm sure that I'm not the only one who thinks this? Hummus and healthy snack go hand-in-hand. It makes it's way into office fridges, in roasted red pepper, and garlicky pine-nut form; waiting for 3 p.m. to be snagged. It's got this clean and healthy vibe going for it - you feel healthy and good about rocking a hummus snack on your desk mid-afternoon, and a little sense a pride for picking such a healthy snack as opposed to the 2-bite brownies in the caf.

But, what if I told you that hummus could be more than a snack, but a dinner show stopper??? That this snack can transform into a dish SO gourmet it holds its own as the main event? So delicious in fact that restaurants can dedicate their entire name to the middle eastern dish? Well my friends, it's true! This is what I discovered a couple weekends ago in Amsterdam at D&A Hummus Bistro. A bistro dedicated to their hummus, offering various types of gourmet renditions. Upon recommendation, Mitch and I ordered the Roasted Root Vegetable Hummus, it came piled with steaming roasted veg, and homemade pita. Our eyes rolled back and we melted further into a dreamland with each sensational bite. We literally didn't speak to each other until it was finished. Do you know those couples that don't talk in restaurants and you wonder if they even like each other? I've just realized it's because they're in food ecstacy. I will never judge again! When we were finished, and back to speaking terms, we both agreed that it would have been better to have ordered just two plates of hummus, each to ourselves; followed by a deep food-coma for the next 12-16 hours. It was THAT good. And although not all the dishes on the D&A menu are vegetarian/vegan, 50% of them are. And I think half a menu dedicated to vegetarian food gets two thumbs up!

Sadly, I am home from one of the most memorable dining experiences of my life. And since this perfect dish in Amsterdam I've had nothing but hummus on my mind. Seriously! I'm like a fanatic. I think about it while I'm running, while I'm shopping, brushing my teeth, cleaning the kitchen. I can't get it out of my head! So, I've recreated it here...and by-golly it's a close match! What I love about this Roasted Root Vegetable Hummus is that it's so warm and hearty for the winter months. The hummus is served on a warm plate, topped with freshly roasted sweet potato, purple and orange carrot, cauliflower, and beetroot. Then it's lathered in more olive oil, topped with sesame seeds, a little chopped parsley and salt flakes. Add a little bread in there and it's comfort food to the MAX. OOOMG, can you see why I had to re-create this dish? There was no way it was remaining a distant memory of my past. Nope, I need this hearty hummus at least 50 more times this winter. Still not convinced? Try it for yourself. Whip up a batch of this hummus and veg, light some candles, crank up the Good Vibes on Spotify and DIG IN! I guarantee you will find it difficult to keep up conversation with a plate of this warm hummus and root veg in front of you. Heck, a table for one will do just fine. Looks like I've found my soulmate...never realized it would be in the chickpea form.

Gourmet Roasted Root Vegetable Hummus

Serves: 4| Prep Time: 20 mins| Cook Time: 25-30 mins

Ingredients:

2 cups cooked chickpeas
3/4 cup tahini
3/4 cup olive oil
the juice of 1-2 lemons
3 garlic cloves
1 tsp salt
splash of water, for blending
2 sweet potatoes
1 small cauliflower
2 carrots, orange
2 carrots, purple (or two more orange carrots)
2 beets
olive oil
parsley, for topping
sesame seeds, for topping
salt flakes

Directions:

Preheat oven to 200C (400F). Peel beets, purple carrots and orange carrots, and chop into bite sized pieces. Also chop sweet potato and cauliflower into bite-sized pieces. Add orange carrots, sweet potato and cauliflower to a large mixing bowl and drizzle with oil to cover (approx. 2-3 tbsp). Sprinkle with salt and toss veg to coat entirely with oil, adding more oil if need. Line a baking tray with tin foil and layer the veg evenly onto tray.
Continue the same process of tossing veg in salt and olive oil with the purple carrot and beetroot (as described in Step 1). Place purple veg on a separate lined baking tray. Transfer all root vegetables into the oven to bake for 25-30 minutes, or until golden and cooked. (To stop veg from burning, remove from oven every 10 minutes and rotate with a wooden spoon).
While you're waiting for your veg to cook prepare your hummus: In a blender add your chickpeas, tahini, olive oil, lemon juice, garlic and salt. Blend until smooth and creamy. Add splashes of water, or more olive oil as needed to create a smooth and creamy consistency.
Spread hummus into a bowl and top with roasted root vegetables, more olive oil, salt flakes, sesame and parsley

Note: Hummus will keep in fridge for 5-7 days.

Approvals: