Spiced Roasted Potatoes, Cauliflower & Chickpeas w/ Creamy Hummus

Ingredients

• 4 tbsp olive oil
• 1 x 400 g can chickpeas (240 g drained)
• 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 (Aleppo pepper)
• 1 tsp garlic powder
• 3/4 tsp sea salt flakes
• 1/2 tsp coarse black pepper
• 1 tsp dried oregano
• 1 tbsp sesame seeds

For the Hummus

• 1 x 660 g jar chickpeas (or 500 g cooked chickpeas)
• 1 tsp finely chopped garlic
• 100 g tahini
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt flakes (or more to taste)
• 80 ml freshly squeezed lemon juice
• A little ice-cold water, to loosen

Directions

• Preheat the oven to 200C/400F. Drain the canned chickpeas and toss with the potatoes, cauliflower, olive oil, cornflour and all the spices, salt, pepper, oregano and sesame seeds.
• Spread on a tray and roast until deeply golden and crisp, about 30-40 minutes, turning once (or air-fry in two batches for full crispiness).
• For the hummus, blend the jarred chickpeas, garlic, tahini, extra virgin olive oil, salt and lemon juice until smooth, loosening with a little ice-cold water as needed.
• Spread the hummus over a plate and pile the spiced roasted vegetables and chickpeas on top.

Method reconstructed from the video. From Meliz Berg (@melizcooks) on Instagram, from her cookbook DINNER TONIGHT.