Creamy Hummus & Roasted Veg Sandwich
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 aubergine
- 2 red peppers
- 1 large courgette
- 1 red onion
- ½ teaspoon ground turmeric
- ½ teaspoon fennel seeds
- drizzle of olive oil
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. On a large baking tray, toss together the aubergine, red pepper, courgette, onion, ground turmeric, fennel seeds (if using), a little olive oil and a generous pinch of salt. Spread everything out evenly in a single layer. Place the tray in the oven and cook for 35–40 minutes until tender and golden. Remove from the oven and scoop the vegetables into a bowl or tupperware; set aside to cool. If you’re keeping them to use later, drizzle over more olive oil as needed.
Step 2
For the hummus, place the chickpeas in a large bowl and cover with at least 10cm / 4″ of water. Using your fingers, gently massage the chickpeas to remove their skins. Once the water is full of skins, carefully pour them away into a colander, leaving the chickpeas in the bowl. Refill the water and repeat the process to remove as many skins as possible. When finished, discard the skins from the colander and drain the chickpeas.
Step 3
Pour the chickpeas into a high-speed blender, followed by the tahini, ground cumin, garlic, lemon juice, salt and roughly ⅔ of the reserved liquid from the tin of chickpeas; blitz until smooth. Taste to check the seasoning, adding more tahini, cumin, lemon or salt, as needed. If you’re not using the hummus straight away, store in a sealed container in the fridge.
Step 4
To make the sandwiches, slice the bread and then assemble with the hummus, roasted vegetables and salad leaves. Enjoy!
Step 5
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