Easy hummus recipe
A smooth blended chickpea dip with tahini and garlic that's versatile and good for you, this easy hummus makes a great snack or lunch
Layered hummus & griddled vegetable salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 red peppershalved
- 3 tbsp olive oil
- 2 courgettesthinly sliced lengthways
- 1 large auberginethinly sliced lengthways
- 8 tbsp hummus
- juice 1 lemon
- small garlic clovecrushed
- 1 tsp sumac
- 2 large handfuls rocket
- ciabattato serve
Nutrition: per serving
- kcal269low
- fat17g
- saturates2g
- carbs20g
- sugars13g
- fibre9g
- protein9g
- salt1.2g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Rub the peppers with a little oil and roast for 30 mins, turning halfway through, until soft and slightly charred. Place in a bowl, cover with cling film and set aside.
step 2
Meanwhile, heat a large griddle pan (or two, if you have them, for speed) until hot. Drizzle the courgettes and aubergine with oil, then griddle for a few mins each side until char lines appear. Peel the peppers and discard the seeds. Tear the peppers into thick strips.
step 3
Spread the hummus over a serving plate. Mix together the lemon juice and garlic. Toss with the vegetables and half the sumac, then arrange over the hummus. Top with the rocket leaves and sprinkle over the remaining sumac. Serve with ciabatta.
