Serves 1
Directions
- 1Add some olive oil to a tray and place it in a preheated oven.
- 2Pat dry your chickpeas.
- 3Halve your potatoes.
- 4Cut your cauliflowers into florets.
- 5Add potatoes, cauliflower, and chickpeas to a large bowl.
- 6Add some cornflour to the bowl and give everything a good stir.
- 7Add some olive oil, cumin, paprika, pul biber, and garlic powder to the bowl.
- 8Give everything a really good stir.
- 9Add a little bit more olive oil, some dried oregano, a good grinding of sea salt and coarse black pepper, and some sesame seeds.
- 10Stir it really well again.
- 11Once the oil in the preheated oven tray is hot, add all the vegetable mixture to the tray.
- 12Evenly spread out the mixture so everything has room to crisp up.
- 13Prepare your hummus (standard chickpeas, tahini, lemon juice, extra virgin olive oil, garlic, salt, and a little bit of cold water if necessary).
- 14Once the roasted vegetables and chickpeas are done, pile them high on the hummus.
- 15Add some extra virgin olive oil, some more spices, and some parsley.
Ingredients
- olive oil
- chickpeas
- potatoes halved
- cauliflower florets
- cornflour
- cumin
- paprika
- pul biber
- garlic powder
- dried oregano
- sea salt
- coarse black pepper
- sesame seeds
- hummus (chickpeas, tahini, lemon juice, extra virgin olive oil, garlic, salt, cold water if necessary)
- parsley
Equipment
traylarge bowlpreheated oven
Tips
- Pat dry chickpeas before roasting to ensure they crisp up beautifully.
- Cornflour aids in crisping up the vegetables.
- For creamy hummus, use boiled or jarred chickpeas.
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