Hummus with Roasted Vegetables

1/2 cup of tahini (roasted, not raw)

1/4 cup extra virgin olive oil

1 garlic cloves, mashed and roughly chopped

2 x425g cans of chickpeas drained

1/4 cup freshly squeezed lemon juice

1/2 cup water

1/2 teaspoon of salt

*store bought is fine too ( I often use The Yumis or Pilpel)

2 bunches Dutch carrots

1 large eggplant

500g Brussels sprouts

1 Head Cauliflower cut into florets

1/2 butternut

Roasted Pepita seeds

Olive oil

Maldon salt

Cumin

Zatar

1) In a food processor, combine the tahini and olive oil and pulse until smooth.

2) Then add the garlic, chickpeas, lemon juice, water and salt. Process until smooth. Add more salt or lemon juice to taste.

3) Spread onto wooden board or platter.

4) Preheat oven to 180 degrees.

5) Roast eggplant, Brussel sprouts and butternut with olive oil and maldon salt

6) Spice Dutch carrots with zatar, maldon salt and olive and bake.

7) Spice cauliflower with cumin, salt and olive oil and bake.

8) Once cooked allow vegetables to cool.

9) Arrange vegetables on top of hummus base.

10) Sprinkle roasted Pepita seeds on top