Roasted Roots Houmous
By OcadoLife
Published on 13 February 2025
Dip into something a bit different with this healthy, vegan Roasted Roots Houmous from food editor and recipe writer Lucy Jessop. “Celeriac brings a delicious earthy sweetness to this houmous spin, but you can use all sorts of root veg, including parsnips, carrot or beetroot. As well as tasting great, it’s also an excellent way to boost your fibre intake. Serve it with your fave crudités and crackers.”Time and servings
45 minsTotal time
8Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 450g celeriac, cut into 4 cm chunks (or use parsnips, carrots or beetroot)
- 2.5 tbsp olive oil, plus a drizzle, to serve
- 1 tsp ground cumin
- 1 tsp cumin seeds, plus a few extra, toasted, to serve
- 1 small grating nutmeg
- 1 (570g) jar chickpeas, drained and rinsed
- 2 garlic cloves, crushed
- 2 tbsp tahini
- 1 tbsp lemon juice
Method
Step 1
Preheat the oven to 200°C/fan 180°C/gas 6. Put the celeriac in a roasting tin and drizzle with ½ tbsp of the oil; toss. Sprinkle over the ground cumin, cumin seeds and nutmeg. Season, cover tightly with foil and roast for 35 mins (uncover for the final 5 mins).Step 2
Leave the veg to cool a little, then put in a food processor with the chickpeas, garlic, tahini, lemon juice, remaining 2 tbsp oil and ½ tsp salt. Blitz until smooth; season to taste.Step 3
Scoop the houmous into a bowl, top with a drizzle of olive oil and a scattering of toasted cumin seeds, then get scooping and dipping.