Roast vegetable hummus with zhoug

Roast vegetable hummus with zhoug
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Roast vegetable hummus with zhoug

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean
Diet: Vegetarian
Keyword: 10-30 min, Healthy Vegetarian Recipes
Person: 2
Calories: 1268kcal


  • 5 butternut squash seeds reserved
  • 1 red onion cut into wedges
  • 1 red pepper deseeded and cut into chunks
  • 400 g chickpeas drained
  • 4 tbsp olive oil
  • 5 tbsp lime juice
  • 1 garlic cloves crushed
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • 1 garlic cloves
  • 1 tbsp chilli flakes
  • 1 tbsp fresh coriander roughly chopped
  • 4 Arabic bread Baked optional


  • Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up
  • Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas
  • Drizzle over some oil, season with salt and pepper and toss everything together
  • Tip into the preheated roasting tin and shake into an even layer
  • Roast for 50 minutes, giving everything a stir halfway through
  • Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper
  • Use a stick blender to blend to a smooth purée
  • To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug
  • Add the remaining chickpeas, lemon juice, garlic and cumin
  • Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed
  • You could also do this in a blender
  • Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug
  • Serve with baked chapatis or flatbreads


No extra notes


Calories: 1268kcal | Carbohydrates: 293g | Protein: 40g | Fat: 10g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 7668mg | Fiber: 58g | Sugar: 57g | Vitamin A: 202548IU | Vitamin C: 489mg | Calcium: 1112mg | Iron: 25mg

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