About the Recipe
I recommend you make a double portion of the cannellini and walnut hummus. It’s THAT delicious! It’s an easy, tasty alternative to a traditional hummus, and perfect with a traybake like this harissa roasted aubergine. It makes a great crudités dip with sliced raw veg. And is scummy thickly spread on warm toast too.
Ingredients
ROASTED AUBERGINE
1 aubergine
1 red pepper
1 red onion
2 tablespoons harissa paste
50ml olive oil
½ teaspoon dried oregano
Pinch of za’atar (optional)
Pinch of salt
WALNUT HUMMUS
400g can of cannellini beans
50g walnut halves
2 tablespoons olive oil
½ teaspoon ground cumin
Pinch of salt
Preparation
Preheat your oven to 200ºC
First, prep your veggies
- Quarter your aubergine into large lengthwise wedges. Carefully criss-cross score the flesh.
- Peel and slice your onion into wedges.
- Deseed your pepper and slice into thick strips.
- Place all your veg into a large bowl.
Then make the marinade
- Add 2 tablespoons of harissa paste and oregano to 50ml olive oil and mix well.
- First spoon the marinade over your aubergine wedges. Gently bend the wedge back slightly and add your marinade into the slices.
- Then add the remaining marinade to the other veg. Make sure everything is well covered. It’s good to use your hands for this.
- Cover and leave to marinade at room temperature for 20 minutes.
While the veg is marinading make your hummus
- Add all the ingredients to your food processor or hand blender bowl.
- Blitz on high for about a minute. Scrape down the sides and blitz again if needed.
- You do want the walnuts to still have a crunch.
- Stir through a pinch of salt and set aside.
Now roast your veg
- Add your veg to a medium sized roasting tin.
- Roast the aubergine flesh side up in the beginning.
- After 20 minutes very gently turn over the aubergine wedges. And give the onion and peppers a stir.
- Roast for another 10 minutes until all your veg is soft and gently browned.
Get ready for deliciousness!
- Give each plate a ‘swish’ of your walnut hummus. The less fancy version is a dollop on the side. Both are just as delicious.
- Place two roasted aubergine wedges on top of the walnut hummus, along with a generous spoonful of the roasted pepper and onion.
- Sprinkle with a pinch of za’atar if you have it.
Your dinner is ready to serve! It’s a hearty meal on its own but you could add a fresh green salad as a side.