Roasted veggies hummus

Chickpeas and tahini dip with roasted veggies, namely, turnip, onions, carrots and garlic.


Here is another recipe to add to my collection of vegetarian dishes, incorporating little bits of leftover veggies lying around in the fridge. This one is again a simple, no fuss, healthy and yet delicious way to use half a carrot, 1 turnip and a couple of other aromatics and transform them into, in this case, a yummy hummus. Chickpeas and tahini or sesame seed paste, excellent sources of protein, dietary fiber, minerals and vitamins, combined with roasted vegetables, extra virgin olive oil and lemon juice. How healthy, hearty and flavourful does that sound?

I love hummus. I can eat it with anything, be it as a dip with veggies, chips, even any kind of Indian naan. Of course, it tastes great with warm pita bread, yum!

Servings 6

Ingredients :

1 cup dried chickpeas or garbanzo beans(kabuli chana).

One can use the canned variety to save time. I generally cook them myself. Soak them in water for 6-8 hours with a pinch of baking soda, which softens them while cooking. Rinse well. Add them to a pressure cooker with water and pressure cook, 2 whistles and 8-10 mins on low. Reserve about half a cup of the liquid, to add to the hummus dip. Set aside.


1 tbsp tahini.


I use storebought which is easily available here. It is a sesame seeds paste, used in Middle Eastern and Mediterranean cuisines. It is a paste made with hulled sesame seeds and oil, I believe one can easily make it at home too, it’s quite simple.

Juice of 1 lemon

Salt, to taste

Paprika -1/2 tsp.

Extra virgin olive oil – 2 tbsp. A little extra for coating the veggies to roast.

A handful of vegetables – 1 turnip, 1 shallot or small onion, 1 garlic clove, 1 small carrot or 10 baby carrots.


Preheat oven to 400 F. Arrange the veggies on a foil or small baking sheet. Add a little oil and coat well. Roast in the oven till the veggies are tender. Set aside to cool.


In a food processor or blender, add the chickpeas, 1/2 cup of the reserved liquid(if you cook the chickpeas), lemon juice, tahini, extra virgin olive oil, salt and paprika.



Blend to a smooth consistency. Serve.




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