Honey Roasted Vegetables with Red Pepper Houmous
You can use tinned red peppers and substitute a jar of artichoke hearts for the fennel if you prepare. I used two really large fennel bulbs this time but use more if they are smaller. I use dill as a garnish as it complements the flavour of the fennel, you can use chives or parsley if you prefer.
Ingredients
For the red pepper houmous
- 4 large Red Bell Peppers cut into quarters and de-seeded
- 400 gr tin Chickpeas drained and rinsed
- 1 Lemon
- 5 tablespoons Tahini Paste
- Olive Oil
- 6 cloves Garlic peeled
- 1 level teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper
- Sea Salt and freshly ground Black Pepper
For the roasted vegetables
- 500 gr Carrots peeled and cut into wedges
- 500 gr Beetroot peeled and cut into wedges
- 2 to 4 Fennel Bulbs trimmed and cut into wedges
- 150 ml Olive Oil
- 2 tablespoons Honey
- A small sprig fresh Thyme
- Sea Salt and freshly ground Black Pepper
To finish
- 100 gr Olives
- Caper Berries
- Good Quality Extra Virgin Olive Oil
- Fresh Dill washed, dried and picked
Instructions
For the houmous
- Preheat your oven to 425 F / 220 C / Gas Mark 6 degrees. Place the pepper quarters and garlic on to a small baking tray. Drizzle with a little of the olive oil, season and place into the oven.
- After ten minutes carefully remove and turn the pieces over, then return to the oven for another ten to fifteen minutes until the pieces are softened and slightly charred. Remove from the oven and allow to cool.
- When cool remove as much of the skin as possible then place two thirds of the peppers into a food processor with the cooked garlic cloves. Reserve the remaining peppers for plating. Add the drained chickpeas, the Cayenne and Paprika and the freshly squeezed juice of the lemon.
- Pour in a good glug of olive oil and blitz. Add enough olive oil to achieve a creamy texture. Correct the seasoning, transfer to a plastic container with a tight-fitting lid and chill in the fridge.
For the roasted vegetables
- Preheat your oven to 425 F / 220 C / Gas Mark 6 degrees. Place the vegetables on to a baking tray keeping them slightly separated so that the beetroot does not stain the other vegetables.
- Drizzle with the oil and thyme and season generously. Cover with aluminium foil and place in the oven for thirty roast for forty minutes.
- Carefully take out of the oven and remove the foil and pour over the honey. Place back into the oven and cook for another ten minutes
- Take out of the oven and allow to cool, season if required and serve whilst still warm.
To serve
- Spoon the houmous onto suitable plates. Add the warm roasted vegetables and olives. Drizzle with the extra virgin olive oil, a few caper berries and dill fronds.
Notes
Sesame seeds in the Tahini Tried this recipe?Let us know how it was!