For the hummus base: • 1 x 400g tin chickpeas, drained (keep 2 tbsp liquid) • 2 tbsp tahini • 2 tbsp extra virgin olive oil • Juice of 1 lemon • 1 garlic clove • ½ tsp ground cumin • Salt, to taste • 1–2 tbsp cold water (to loosen if needed)
For the toppings: • 1 small courgette, diced • 1 small aubergine, diced • ½ red pepper, sliced • ½ yellow pepper, sliced • ½ red onion, thinly sliced • 1 small cucumber, diced • 6 cherry tomatoes, quartered • 8–10 olives, sliced (mixed green and black work well) • ½ tin chickpeas (for topping) • 1 tsp smoked paprika • 1 tsp dried oregano • Olive oil, for roasting and drizzling • Fresh parsley, chopped
To serve: • Flatbread or pitta, toasted and cut into wedges • Extra olive oil and paprika for garnish
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Method Add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and chickpea liquid to a blender. Blitz until smooth, adding a little cold water until creamy. Spread evenly on a large plate. Toss the diced courgette, aubergine, and peppers in olive oil, smoked paprika, oregano, salt, and pepper. Roast at 200°C (fan 180°C) for 20 minutes until golden and tender. Toss the remaining chickpeas in a drizzle of olive oil and a pinch of paprika. Roast for 10–15 mins until golden and slightly crisp. Spoon the roasted veg over the hummus, then top with cherry tomatoes, cucumber, onion, olives, and the crispy chickpeas. Drizzle with olive oil, sprinkle with extra paprika and chopped parsley. Serve with toasted flatbread wedges.
