Clean out your crisper with our roast vegetable hummus

Name: Roast vegetable hummus, macadamia dukkah & lemon recipe
Yield: 5
Ingredients: 650g leftover roast vegetables, room temperature (we used carrot, pumpkin & parsnip); 1/4 cup (70g) hulled tahini; 2 tbs Greek yoghurt; 1 garlic clove, crushed; 1/2 tsp ground cumin; Juice of 1 lemon; 1 tbs extra virgin olive oil; 40g toasted macadamias, roughly chopped; 1 tbs toasted sesame seeds; 1 tsp toasted black sesame seeds; 1 tsp toasted cumin seeds, crushed

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by Helena Moursellas

Nov 08, 2020

Whizz up your leftover roast veg into this tasty starter. This no waste recipe adds a healthy spin to your favourite dip.

650g leftover roast vegetables, room temperature (we used carrot, pumpkin & parsnip)
1/4 cup (70g) hulled tahini
2 tbs Greek yoghurt
1 garlic clove, crushed
1/2 tsp ground cumin
Juice of 1 lemon
1 tbs extra virgin olive oil

Macadamia dukkah

40g toasted macadamias, roughly chopped
1 tbs toasted sesame seeds
1 tsp toasted black sesame seeds
1 tsp toasted cumin seeds, crushed

Method

1.

Place the roast vegetables, tahini, yoghurt, garlic, cumin and lemon juice in a food processor and pulse until smooth. Season to taste.
2.

For the macadamia dukkah, place all the ingredients in a small bowl, season and toss well to combine. Set aside.
3.

Spoon hummus into a serving dish and top macadamia dukkah. Drizzle with oil and serve with lavosh.