Loaded Hummus with Meditteranean Veg
Loaded Hummus with Meditteranean Veg with garlic flatbreads inspired by @thegirlwhoatetheworld
I made this amazing loaded hummus, it was literally an entire meal and would go so well with some chicken satay or cubed beef skewers.
I’m a sucker for easy things so naturally I went as easy as possible. I used the @mccain_sa frozen roasted veg bags for my “load”.
Preheat your oven to 170 degC (I use fan-assisted oven)
Lay the frozen veggies out onto a tray, drizzle with some oil, salt, pepper, veg seasoning (any brand, i use the Woolies one) and some Ina Paarmans Garlic and herb spice.
Pop into a preheated oven until it’s done and roasted.
While your veggies are roasting we can make our hummus (You can make this in your magimix but for a smooth consistency make it in a blender, or use an immersion blender or even a nutribullet)
2 cans of chickpeas – drained and keep the liquid aside as well as 1/3 cup of the chickpeas – it’s called Aquafaba
2-5 cloves of garlic – depending on how garlicky you like it (I used crushed garlic because it’s what I had)
Juice of half a lemon (optional)
1/4 cup Olive oil
1/3 cup tahini paste
2 tblsp sesame oil
Half a can of the aquafaba
1/2 – 1 tsp ground or whole cumin/jeera
Salt to taste
Pulverise to a smooth or rough paste, whatever you prefer. Add extra oil and aquafaba depending on the consistency you want.
Now smear it all onto a nice big platter. Pour over some olive oil so that it looks moreish
Toast the chickpeas you kept aside on a dry pan. You will use it to garnish. I also toast some sesame seeds in a dry pan to use as a garnish. It’s delicious.
Now check on your roasted veg and toss once. I added sliced brinjal and roasted them with salt, pepper and a drizzle of oil.
You can make your flatbread in the meantime, recipe will be posted ASAP.
Once all the veggies are done, toss it one more time in a light drizzle of oil. Taste for salt and pepper.
Just dunk that entire load on top of the hummus.
Garnish with your chickpeas, sesame seeds and chopped coriander.
Serve with Jamie Oliver’s 3-ingredient dough flatbreads