Roasted vegetable hummus (gluten and dairy free)

Homemade hummus and thyme roasted vegetables

Homemade hummus and thyme roasted vegetables

I love hummus. The boy does too! So I make it at least once a week. And as the days have been cooler this last week, I decided to make some with roasted vegetables for a little sweetness.<

The boy declared, ‘This is my favourite hummus ever!’ so I reckoned it needed posting on here!

I do not put olive oil in my hummus. If you blend olive oil it becomes very bitter. And since I usually don’t use tahini, (or very little) I substituted with butter beans and stirred roasted sesame oil through the finished hummus instead. It adds fibre and I like the flavour this gives.

I also roast most of the garlic in the recipe for a milder garlic taste, but add just a few cloves of fresh garlic for a little kick!

Thyme roasted vegetable hummus


For the roasted vegetables

  • 2 small sweet potato, peeled and chopped into slices
  • 2 red pepper, deseeded and chopped in the chunks
  • 1 red onion, sliced
  • 1 aubergine, chopped into chunks
  • 3 cloves garlic, crushed and chopped
  • 2 tbs olive oil
  • sprig of thyme
  • few leaves basil, torn
  • 2 tsp paprika
  • Salt and freshly ground black pepper to taste

For the Hummus:

  • 2 cans chickpeas, drained, or 600g dried chickpeas, soaked overnight
  • 1 tsp baking soda
  • 2 tbs olive oil
  • 1 tbs sesame oil (use plain yoghurt for a lower fat but non diary free hummus)
  • 1 can butter beans
  • 1 tbs tahini (optional)
  • 1 head garlic, roasted
  • 3 cloves garlic (raw) minced
  • Juice of 1 lemon
  • 2 tsp ground cumin (more if you like more of a flavour punch)
  • 1 tsp paprika
  • Salt and freshly ground black pepper to taste


For the roasted vegetables:

  1. Preheat oven to 200C
  2. Wrap a head of garlic in foil, drizzle with olive oil, seal and place on the lower shelf of the oven
  3. Cook for 20 minutes until soft and fragrant
  4. Set aside to cool for the hummus
  5. Chop the vegetables to even sizes to ensure even cooking
  6. Place in a large roasting tin (don’t crowd the vegetables or they will steam rather than roast), add the thyme, basil, paprika and seasoning, drizzle over the oil and toss till the vegetables are well coated
  7. Roast in the oven for 50 minute, stirring occasionally
  8. Once done, set aside to cool

For the hummus:

  1. Heat the olive oil in the pan and saute the butter beans until heated through. Decant and set aside
  2. In the same pan, add the rest of the olive oil and stir in the chickpeas
  3. Sprinkle over the baking powder and saute for 2-3 minutes
  4. Pour over 500mls water and simmer gently, skimming off the foam that forms and any loose skins, and cook until the chickpeas are soft (at least 20 minutes)
  5. Rinse the chickpeas under cold water to cool, and gently rub handfuls between your palms to remove the skins.
  6. Skim off the skins so you are left with a pan of naked chickpeas! (you do not have to do this but it makes for a smoother end result)
  7. Blend together the Tahini and lemon juice until the tahini has thickened
  8. Add the salt and garlic and blend
  9. Add the chickpeas and butter beans and blend till smooth
  10. Season to taste
  11. Blend in 2-3 large spoons of the roasted vegetables. You can roughly chop them for a chunkier hummus
  12. Cover and chill in a refrigerator for at least 30 minutes (preferable a couple of hours) to allow the flavours to infuse
  13. Serve with a drizzle of sesame oil, a sprinkle of sesame seeds and the rest of the roasted vegetables! Delicious!
Roasted vegetable Hummus

Roasted vegetable Hummus

2 comments on “Roasted vegetable hummus (gluten and dairy free)

  1. Pingback: Quinoa Tabbouleh (Gluten and sugar free) | Tolu's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s