Tomorrow’s tea

Spiced Roasted Potatoes, Cauliflower & Chickpeas and Creamy Hummus.


4 tbsp olive oil
1 x 400g (240g drained weight) can chickpeas
400g baby potatoes, washed and halved
400g cauliflower florets
2 tbsp cornflour
1 tsp Sumac
1/2 tsp cumin
1tsp paprika
1tsp pul biber
1 tsp garlic powder
3/4 tsp sea salt flakes
1/2 tsp coarse black pepper
1 tsp dried oregano
1 tbsp sesame seeds

1 x 660g jar of chickpeas
1-2 finely chopped garlic cloves (to your own taste)
6 tbsp tahini
1 tbsp extra virgin olive oil
1/2 tsp salt
60-80ml freshly squeezed lemon juice (or to your own taste)
A little ice cold water to loosen the mixture if necessary (just add a tbsp at a time)

Preheat your oven to 200c fan / 220c. Brush a large non-stick baking tray with 1 tbsp of olive oil and pop in the oven for 10 mins while you prep the vegetables.

Pat chickpeas completely dry and pat potatoes and cauliflower dry too. Add vegetables and chickpeas to a large bowl, sprinkle over the cornflour, and mix well with your hands until fully coated. Add 2 tbsp olive oil to the bowl along with sumac, cumin, paprika, pul biber, garlic powder mix again, add remaining olive oil, salt, pepper, oregano and sesame seeds, stir well again. Add everything evenly to hot tray (oil should sizzle), placing potatoes cut side down, the pop tray near the top of the oven (in between middle and top racks) Roast for 30-35 mins, turning potatoes and cauliflower halfway through (if some cauliflower florets start browning too much, remove before the 30 minutes is up) until crispy all over.

While the vegetables roast, whizz all the hummus ingredients together in a blender, then spread over a large platter. Top with the roasted vegetables and a sprinkling of sumac, cumin, paprika, pul biber and fresh parsley, a generous drizze of extra virgin olive oil. Serve with crusty bread.


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