Sumac Roasted Veg and Houmous

30+ Mins

Houmous

Ingredients

For the roast veg

small butternut squash cut in half then sliced into 2cm wedges
2 medium peppers, halved and cut into chunks
1 clove of garlic, minced.
1 medium aubergine, diced into 2cm cubes
1 large courgette, cut into 2cm wide wedges
200g of spinach, finely sliced
2 small red onions, finely diced
Olive oil
Sumac
Chilli flakes
Smoked paprika
Cumin seeds
Salt + pepper, to taste
Pomegranate molases
Lemon juice and zest
Fresh parsley
Fresh coriander

For the garnish

Handful of toasted pine nuts
Seeds of one pomegranate
Fresh coriander
Fresh parsley
Crispy onions
Pomegranate molasses
Serve with RAMONA’S Original Houmous

Method

Pre heat oven to 200c.

Toss the butternut squash into a bowl season up with spices and half the garlic, add a little olive oil and bake on a tray until cramelised on outside and soft in the middle. 8 to 12 minutes

Add the courgette and aubergine season up with spices and the other half the garlic then add some olive oil, add pomegranate molasses, salt + pepper mix well and bake for 8 to 10 minutes.

Toss the peppers with a bit of oil and salt + pepper then chargrill until the peppers start to caramelise but still have a bite.

In a bowl mix together the spinach, onion, coriander, parsley and lemon zest, add 2 tsp of sumac and mix well.

To plate

Place a big dollop of Ramona’s hummus in the center of the plate, then build the salad on top to your liking.

I have put the spinach on top of the hummus and spooned the roasted veg on top.

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