Baby Vegetables with Turmeric & Cumin Hummus

Tender little vegetables, roasted and sweet, pair beautifully with the earthy depth of this golden hummus. This platter would be wonderful as part of an alfresco dinner or picnic lunch.

FOR THE BABY VEGES

700g mixed baby vegetables, eg beets, fennel,

turnips, carrots, radish, leeks

Drizzle of olive oil

Fresh thyme sprigs or other herbs for serving

HUMMUS

400g can chickpeas, rinsed and drained 2 tablespoons lemon juice, or more to taste 2 garlic cloves, finely grated or crushed 1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt to taste

100ml tahini

4 tablespoons water

2 tablespoons extra virgin olive oil, plus a little

extra for drizzling

Toasted cumin seeds for garnish (optional)

Heat oven to 180°C. Spread vegetables on a lined roasting tray and drizzle with a little oil. Roast until lightly coloured and just tender, about 25-30 minutes.

To make hummus, place all the ingredients in a blender and blitz until smooth. Spoon into a bowl and drizzle with a little extra oil. Garnish with toasted cumin seeds if desired.

Arrange vegetables on a serving platter, scatter with herbs and place hummus on the side. Serve at room temperature. Serves 4