A trio of spicy hummus just by adding some roast veggies! Delicious roast butternut, onion & Piri-Piri hummus, a roast beetroot & Sriracha hummus or a roasted red pepper & smoky Chipotle chilli hummus
As a general rule of thumb, the more colourful the vegetable, the more packed it is with goodness. Dark green, bright orange, red and purple things positively burst with antioxidants, vitamins and minerals. We roasted red pepper, butternut and beetroot and, combining them with chickpeas, and three different kinds of the Cape Herb & Spice chilli tin spices created rainbow hummus plates to die for. This is the space to experiment though, so go wild.
Serve these good-for-you snacks, with toasted pita, crispy flatbread, crackers or veggie crudité.
If you don’t have tahini or don’t want to buy it especially, simply swap the tahini for a small splash of sesame oil (half to one tablespoon) to give you that warming sesame taste any halfway decent hummus has. It’s a bit of a cheat, but that’s what clever cooks do!
If you don’t have tahini or sesame oil, you can buy it from a Food Lover’s Market. OR, you could substitute it for some toasted sesame or sunflower seeds and blend them into a paste-like consistency.
