Hummus with Roasted Vegetables

Ingredients

FOR THE VEGETABLES

• 4 large carrots, cut in half lengthwise
• 1 teaspoon sumac powder
• 1 tablespoon olive oil
• 10 brussel sprouts, halved
• Small handful of walnuts, roughly chopped
• Small handful of micro greens (optional)

FOR THE HUMMUS

• 500ml chickpeas (1 can)
• 1/2 garlic clove
• 3 tablespoons tahini
• 3 tablespoons liquid from chickpea can
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 heaping tablespoon of plain yogurt
• Salt and pepper, to taste

Method

1. On a baking tray, coat the carrots in olive oil and sumac powder. Roast for about 20 minutes until slightly soft. Once done, remove the carrots from the tray and roast the brussel sprouts for about 20 minutes.
2. In a food processor, add all the ingredients for the hummus and blitz until smooth and fully combined. If the hummus is too thick, then drizzle more olive oil until you get your desired consistency. Save a small handful of the chickpeas to garnish the top with.
3. Using the same baking tray, roast the walnuts and small handful of chickpeas you saved for about 15 minutes.
4. Transfer the hummus to a serving dish, spreading it with the backside of a spoon. Add the carrots and brussel sprouts, then the roasted walnuts and chickpeas. Finish off by drizzling a touch more olive oil and adding the micro greens if you have them.