Whether you’re a seasoned vegetarian, a newbie vegan or simply a chickpea enthusiast, there’s nothing quite as satisfying and nutrient-rich as a homemade hummus dip. Paired with a variety of rainbow vegetables, it’s not just the perfect dip but also a complete meal, packed with proteins, fibre, vitamins and minerals. Let’s get started on our easy-to-make, healthy, homemade hummus for the ultimate veggie dip experience.
Rainbow vegetables with Humus dip
Nutrient-packed homemade Rainbow vegetables with Humus dip recipe. Perfect for a vegetarian or vegan diet.
Ingredients
- 1 400g Tin of cooked chickpea in water
- 1 Small red onion
- 2 Red Bell peppers
- 2 Cloves garlic with skin removed
- 2 Raw beetroot weighing around 315g in total peeled & and thinly sliced in stripe
- 1 200G Whole courgettes weighing 200g cut into stripes
- 2 Small-medium sweet potatoes
- 4 Celery sticks
- 2 tbsp Tablespoons of olive oil or sunflower oil
- 2 tsp Teaspoon of smoked paprika powder
Instructions
For Hummus dip:
- Wash one red bell pepper, remove the core, and quarter it. Place it together with chopped red onion and two cloves of garlic in a roasting tin. Sprinkle oil and one teaspoon of smoked paprika, coating the ingredients evenly. Roast for 15 minutes in a preheated oven at 200 degrees Celsius (gas mark 6).
- Drain the chickpeas. Add them and the roasted ingredients from step 1 to a blender. Pour in one tablespoon of olive oil and eight tablespoons of cold water. Blend until smooth consistency is achieved. Season with salt and pepper.
- Serve the delightful hummus dip with a variety of vibrant rainbow vegetables.
For the Raw vegetables:
- Wash the celery sticks under cold running water, remove any leaves, and cut each stick into three sections.
- Rinse the red bell pepper thoroughly. Use a knife to remove the stem, place the pepper flat on the cutting board, and make four downward cuts, separating the flesh from the white inner core. Discard the core. Then thinly slice the pepper into long strips
For the Roasted vegetables:
- To begin, prepare two medium-sized sweet potatoes by cleaning and peeling them. Slice the sweet potatoes into thin, long strips and place them in a roasting tin.
- Take a courgette and rinse it with cold water. Slice the courgette into long strips as well and add them to the roasting tin.
- In a bowl, combine one tablespoon of olive oil (or sunflower oil) with one teaspoon of smoked paprika. Use your hands to coat the vegetables with this flavourful mixture.
- Preheat your oven to 200C for a fan oven (or gas mark 6). Roast the vegetables for 20 minutes until they are tender and slightly caramelised.
- Lastly, for the beetroots, clean them thoroughly and remove their skin using a vegetable peeler. Cut the beetroots into wedges and roast them separately for an additional 20 minutes.
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