When I first made this it was the week before Christmas so it was something to do with leftover roast vegetables.
Now were in summer (ok we’re in Scotland so I use that term loosely) I still love having this but with roast peppers, tomatoes and greens like kale or spinach.
In this video I’ve made a pretty big portion for our lunch. It’s comprised of 4 carrots, 2 parsnips and 2 onions roasted in a little olive oil at 200 until browning on the edges and cooked through. I’ve then used ¼ cup of hummus per person (caramelised onion for Leo and jalapeño for myself) topped with sesame seeds, pumpkin seeds, hemp seeds and flax; a drizzle of olive oil and some smoked sea salt flakes with a wedge of lemon on the side.
Once the roast veg has gone cold it makes a great packed lunch for work.