Sun-dried Tomato Hummus with Roasted Vegetables
Over a year ago
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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
Accompaniment
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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.
Chef's Tips
Tip 1.
Instead of sun-dried tomatoes use roasted peppers for the hummus, which is also very delicious.
Tip2.
230 kcal per serving
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