Sun-dried Tomato Hummus with Roasted Vegetables

Name: Sun-dried Tomato Hummus with Roasted Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 2 Baby courgettes or one medium size; 2 Red Peppers, cut into chunks; 2 Yellow Peppers, cut into chunks; 8 small vine tomatoes; 1 tbsp Rosemary, roughly chopped; a handful Fresh Basil; 2 tbsp Light soy sauce; 250 ml Semi-skimmed milk; 3-4 pieces Sun-dried Tomatoes; 2 Garlic cloves, crushed; 1 Tin (410g) Chickpeas; Juice of 1 Lemon; Salt and Pepper to season

Over a year ago 3,065 views

Cook: 30 mins

Serves: 4

Starter

Ingredients

Accompaniment

Description

Lighter and healthier version. The hummus can be easily prepared in advance, which combines the flavours even better. It keeps up to 5 days in the fridge.

Method

1
For the roasted vegetables:
1. Place all the vegetables, along with the chopped rosemary and basil leaves in a roasting tin.
2. Drizzle with soy sauce and roast in the oven for 20-25 minutes turning occasional.
3. Allow to cool.

For the Sun-dried tomato hummus:
1. Drain the chickpeas and place in a food processor.
2. Add all the other ingredients, keep salt and pepper and a bit of milk to the side. To adjust consistency as required.
3. Blend until smooth and season.