Roast root vegetable hummus


This is a great snack or starter, served with crudités or warm flatbreads, or spooned into toasted pittas with salad. Use whatever leftover roast roots are to hand, and if you have some roast onions or garlic, chuck those in too.

Serves: 2–4


400g tin chickpeas, drained and rinsed

100–300g roast roots, such as carrots, parsnips, celeriac and perhaps some roast onion

Juice of 1 small lemon

2 tbsp tahini or thick natural wholemilk yoghurt

2 tbsp olive or rapeseed oil, plus extra to finish

1–2 garlic cloves, finely chopped

½ tsp cumin seeds, bashed, or a good pinch of ground cumin, plus extra to finish (optional)

Good pinch of dried chilli flakes, plus extra to finish (optional)

Salt and freshly ground black pepper


● In a food processor, whizz the chickpeas, roots, lemon juice, tahini or yoghurt, oil, garlic, cumin and chilli flakes together until fairly smooth. If it's too thick, thin with some hot water until you get the consistency you like.

● Season to taste with salt and pepper. To serve, spoon the hummus into a bowl or onto a plate, sprinkle with a good pinch of crushed cumin seeds and chilli flakes, if you like, and trickle on some olive or rapeseed oil.

● Sealed in a container, this hummus keeps well in the fridge for up to a week.

Tips and swaps

● You can use leftover home-cooked chickpeas here if you like: 250g cooked peas is roughly equivalent to whatyou get in a 400g tin. If you don't have any chickpeas, cannellini or butter beans work well too.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive