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Roasted Roots Houmous

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

3 steps

  1. 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).

  2. 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.

  3. 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.