Sun-dried Tomato Hummus with Roasted Vegetables Recipe at MyDish

Sun-dried Tomato Hummus with Roasted Vegetables

5 stars based on 2 reviews Rate this Recipe

Method

  • For the roasted vegetables:
  • 1. Place all the vegetables, along with the chopped rosemary and basil leaves in a roasting tin.
  • 2. Drizzle with soy sauce and roast in the oven for 20-25 minutes turning occasional.
  • 3. Allow to cool.

  • For the Sun-dried tomato hummus:
  • 1. Drain the chickpeas and place in a food processor.
  • 2. Add all the other ingredients, keep salt and pepper and a bit of milk to the side. To adjust consistency as required.
  • 3. Blend until smooth and season.

    • Tips

    • Tip 1.
      Instead of sun-dried tomatoes use roasted peppers for the hummus, which is also very delicious.
      Tip2.
      230 kcal per serving

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    Ingredients

    •  
    • ROASTED VEGETABLES
    • 2  Baby courgettes or one medium size
    • 2  Red Peppers, cut into chunks
    • 2 Yellow Peppers, cut into chunks
    • 8 small vine tomatoes
    • 1 tbsp Rosemary, roughly chopped
    • a handful Fresh Basil
    • 2 tbsp Light soy sauce
    •  
    • SUN-DRIED TOMATO HUMMUS
    • 250 ml Semi-skimmed milk
    • 3-4 pieces Sun-dried Tomatoes
    • 2 Garlic cloves, crushed
    • 1 Tin (410g) Chickpeas
    •  Juice of 1 Lemon
    •  Salt and Pepper to season

    By Views 463  Added Sat Jun 16 2012


    Lighter and healthier version. The hummus can be easily prepared in advance, which combines the flavours even better. It keeps up to 5 days in the fridge.

     

    This recipe is without the usual high oil content for both the hummus as well as the roasted vegetables. Of course you can add olive oil to your liking to both recipes. But its delicious without and makes it a guilt free and healthy alternative witho Read More