Hummus is a nutritious and versatile item to have in your repertoire. Great as a dip, of course, but also substantive enough to form part of a light meal on its own. It also takes no time to make fresh when you have canned chickpeas on hand and is simple to jazz up with different flavors. Like this roast garlic version. When you’ve got a roast going in the oven, wrap a bulb of garlic in foil and throw it in along for the ride. Then keep it in the fridge for a ready supply of sweet, roasted garlic for boosting the flavor in your recipes.
With our hummus, we’re serving roasted broccoli, carrot and sweet potato, which needs nothing more than a drizzle of olive oil and some herbs from the pantry for a light, easy weeknight supper that delivers all your macro needs. Love being able to eat fries for dinner and feel good about it too.
Ingredients (serves 2)
- 1 small sweet potato, scrubbed and cut into 1/2 inch sticks
- 1 head broccoli, cut into bit-sized florets, stem peeled and roughly chopped
- 2 small carrots, scrubbed and cut into 1/3 inch sticks
- 3 tbsp EVOO
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp dried oregano
- optional: 1/2 tsp cayenne pepper
Roast garlic hummus:
- 1 can chickpeas, rinsed and drained
- 1 clove roasted garlic
- 2 tbsp lemon juice
- 1 tbsp tahini
- 4 tbsp EVOO (makes a fairly chunky hummus – add more if you prefer it more runny and smooth)
- salt and pepper to taste
- optional: chili flakes
- Preheat the oven to 425degF / 220degC and line a roasting pan with baking paper. In a large bowl, toss together all the ingredients for the roast vegetables and transfer to the lined pan, spreading out the vegetables evenly. Bake for 20-25 minutes, stirring occasionally, or until the sweet potato is tender and golden. Adjust the heat down if the broccoli is browning too quickly.
- Meanwhile, place the chickpeas, roasted garlic, lemon juice and tahini in the bowl of small food processor. Pulse until the mixture resembles breadcrumbs, then add the olive oil gradually, continuing to process until the hummus is nice and smooth. Season with salt and pepper to taste.
- Serve the hummus with the vegetables hot from the oven, sprinkled with chili flakes if using.
The fireweed has finished blooming, a sign which the locals say heralds the end of summer. As we lament the passing of these beautiful pink blossoms and, with them, the long sunny days, at least we can get excited by all the amazing mushrooms that are popping up everywhere. While I’m yet to find anything as out-of-this-world as a strawberry bracket fungus (which we stumbled upon off the beaten track in central Tasmania), these North American wonders growing right in our backyard are really something else. The striking, spotted fly agaric in particular, a far cry from the plain, white, literally backyard varieties that would be sprouting up amongst the buffalo grass back home in Oz.
I’m constantly amazed by how big these mushrooms get. A clear indicator of deadliness as the moose would have picked them off by now. A quick study of the Chugach State Park’s guide to wild mushrooms confirmed our deduction that, yes, you’d have to really know your way around (or be Bear Grylls) to risk eating anything foraged from the forests. We’re quite happy just to look😛