serves
4-6
prep
15 minutes
cook
1:10 hour
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
- 1 400 g can chickpeas, rinsed and drained
- 2 medium carrots, peeled and cut into 2 cm chunks
- ¼ Kent pumpkin, peeled and cut into 2 cm chunks
- 2 medium sweet potatoes, peeled and cut into 2cm chunks
- 1-2 lemons
- 6 cloves garlic
- About 150 g extra virgin olive oil, plus extra to garnish
- 1 tsp ground cumin
- 1 tsp smoked paprika, plus extra to garnish
- 1 tsp sumac, ground, plus extra to garnish
- 1 tsp Murray River salt
- 75 g tahini
- 25 g sesame seeds, to garnish
Instructions
- Preheat oven to 120°C (100°C fan forced).
- Toss vegetables, the grated rind from one lemon and the garlic in some olive oil and salt, and roast for 60-90 minutes until thoroughly softened and caramelised. Remove from oven. Sprinkle over spices and toss through. Increase temperature to 170°C (150°C fan forced) and roast for a further 5-10 minutes to toast spices.
- Remove vegetables and allow to cool for up to 30 minutes.
- Place vegetables mix, all pan juices and about a quarter-cup of oil in a high speed blender along with the chickpeas, tahini and juice of the lemon
- Blitz on high until smooth, scraping down sides if necessary. Add more oil if needed. Adjust seasoning with salt and lemon juice to taste.
- Spoon into a bowl and garnish a drizzle of olive oil, spices and sesame seeds. Serve with vegetable sticks, crisps or flat bread as desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
