Aubergine and Tomatoes Roasted Vegetable Hummus Plate with Lemon and Parsley
Contemporary fusion · roasted_vegetable_hummus_plate · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 12
- Cook minutes
- 35
- Total minutes
- 47
Ingredients (8)
- 400 g chickpeas, drained
- 65 g tahini, stirred; contains sesame
- 450 g aubergine, cubed
- 450 g tomatoes, chopped
- 1 count lemon, zested and juiced
- 25 g parsley, chopped
- 25 ml olive oil
- 4 g salt, adjust after tasting (optional)
Equipment
- baking tray
- oven
- food processor
Method
1. Prepare
Heat the oven to 200°C. Prepare the aubergine and tomatoes as listed. Drain the chickpeas, and zest and juice the lemon.
Guide timing: 11 minutes
2. Roast
Toss the aubergine and tomatoes with the olive oil on a large baking tray and spread out in one layer. Roast for 25–30 minutes, turning once, until tender and lightly browned.
Guide timing: 30 minutes
3. Blend the hummus
Blend the chickpeas, tahini, lemon and salt until smooth. If it is too stiff, add cold water a spoonful at a time.
Guide timing: 4 minutes
4. Plate and serve
Spread the hummus over a plate, spoon the roasted vegetables on top and scatter over the parsley. Taste and serve warm.
Guide timing: 2 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Contains sesame. Refrigerate leftovers promptly at 5°C or colder.