Roasted beetroot and pumpkin salad with hummus
1000 g, unpeeled, cut into chunks
750 g, peeled, cut into chunks
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
1 clove(s), crushed
4 medium, thinly sliced
¼ cup(s), leaves
Fresh flat-leaf parsley
1 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin and beetroot on prepared trays. Season with salt and pepper and lightly spray with oil. Bake for 30-35 minutes or until tender.
- Meanwhile to make hummus,process chickpeas, half the olive oil, lemon juice, tahini and garlic in a food processor until almost smooth. Add 2 tablespoons hot water. Process again until smooth. Season with salt and pepper.
- Spread hummus over base of serving plate. Top with beetroot, pumpkin and radish. Sprinkle with mint and parsley and drizzle with remaining olive oil.