Cape Herb & Spice Chilli Roast Veg Hummus – 3 ways

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. 

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Cooking Methods

  • Blending
  • Roasting

Serves

12

Prep Time

30 minutes

Cooking Time

60 minutes

Ingredients

For the Roast Veg

  • A small butternut, sliced in half
  • A large brown onion, peeled and quartered
  • 2 red peppers, whole
  • 2 beetroot, peeled and wrapped in tinfoil
  • Olive oil for drizzling

For the hummus

  • 3 tins of chickpeas, drained
  • 3 fat cloves of garlic, minced
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp tahini paste
  • 3 Tbsp fresh lemon juice
  • Cape Herb & Spice Sriracha, Chipotle and Piri Piri chilli tins
  • Salt to taste

Directions

  1. Preheat your oven to 200 degrees Celsius. Line a baking tray with baking paper (it makes cleaning so much easier!) and place the butternut on it cut side up along with the quartered onion, the whole peppers and the beetroot in its foil package.
  2. Drizzle the butternut and onions with olive oil (the red pepper doesn’t need it) and place in the oven.
  3. Roast until the onions are golden and caramelized/slightly charred, the butternut and beetroot soft and the red peppers well blistered. (Tip: the one may be quicker than the other, so start checking after 30 minutes and remove the veggies that are done.)
  4. Place the red peppers in a plastic bag and tie to close.
  5. Allow them to sweat for at least 20 minutes – this helps the skin to slip off.
  6. Remove the skin and pips from the red peppers. Scoop the flesh out of the butternut. Now you’re ready to make your hummus.
  7. To make the butternut hummus: place a cup of the butternut, the onion, 1 tin of chickpeas, 2 tbs olive oil, 1 clove garlic, 1 tbs lemon juice, 1 tbs tahini paste and 1-2 teaspoons of the Piri Piri chilli in a food processor and blitz until smooth. Taste for salt and adjust as needed.
  8. To make the beetroot hummus: place a cup of the beetroots, 1 tin of chickpeas, 2 tbs olive oil, 1 clove garlic, 1 tbs lemon juice, 1 tbs tahini paste and 1-2 teaspoons of the Sriarcha chilli in a food processor and blitz until smooth. Taste for salt and adjust as needed.
  9. To make the red pepper hummus: place the red peppers, 1 tin of chickpeas, 2 tbs olive oil, 1 clove garlic, 1 tbs lemon juice, 1 tbs tahini paste and 1-2 teaspoons of the Chipotle chilli in a food processor and blitz until smooth. Taste for salt and adjust as needed.

Notes

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.