Spiced Roasted Potatoes, Cauliflower and Chickpeas with Creamy Hummus

Ingredients

• 4 tbsp olive oil
• 1 x 400 g (240 g drained) can chickpeas
• 400 g baby potatoes, washed and halved
• 400 g cauliflower florets
• 2 tbsp cornflour
• 1 tsp sumac
• 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp pul biber
• 1 tsp garlic powder
• 3/4 tsp sea salt flakes
• 1/2 tsp coarse black pepper
• 1 tsp dried oregano
• 1 tbsp sesame seeds

Hummus

• 1 x 660 g jar chickpeas
• 1-2 garlic cloves, finely chopped (to taste)
• 6 tbsp tahini
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt
• 60-80 ml freshly squeezed lemon juice (or to taste)
• A little ice-cold water to loosen if needed (a tbsp at a time)

Directions

• Preheat the oven to 200 C fan / 220 C. Brush a large non-stick baking tray with 1 tbsp olive oil and pop it in the oven for 10 minutes while you prep the vegetables.
• Pat the chickpeas, potatoes and cauliflower completely dry. Add them to a large bowl, sprinkle over the cornflour and mix well with your hands until coated. Add 2 tbsp olive oil with the sumac, cumin, paprika, pul biber and garlic powder and mix again; add the remaining olive oil, salt, pepper, oregano and sesame seeds and stir well. Spread everything evenly onto the hot tray (the oil should sizzle), placing the potatoes cut side down. Roast near the top of the oven for 30-35 minutes, turning the potatoes and cauliflower halfway through, until crispy (remove any cauliflower florets that brown too fast).
• While the vegetables roast, whizz all the hummus ingredients together in a blender and spread over a large platter. Top with the roasted vegetables and a sprinkling of sumac, cumin, paprika, pul biber and fresh parsley, and a generous drizzle of extra virgin olive oil. Serve with crusty bread.

From Meliz Berg on Instagram.