Ingredients:
- large Red Bell Pepper, diced
- medium Courgette (Zucchini), sliced
- small Aubergine (Eggplant), diced
- /2 medium Red Onion, cut into wedges
- Tbsp Olive Oil (for roasting)
- tsp Dried Oregano
- Salt and Black Pepper, to taste
- standard tin Tinned Chickpeas (approx. 400g drained weight), rinsed and drained
- /4 cup Tahini Paste
- Tbsp Fresh Lemon Juice
- small Garlic Clove, minced
- –4 Tbsp Ice Water (or reserved chickpea liquid/Aquafaba)
- /2 tsp Cumin Powder
- /2 tsp Salt
- large, sturdy outer Lettuce Leaves (or 6 small bell pepper halves)
- /4 cup Fresh Parsley, finely chopped
- Tbsp Extra Virgin Olive Oil (for drizzle)
- Lemon Zest from 1/2 lemon
Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet. Toss all prepared vegetables (pepper, courgette, aubergine, onion) with 3 Tbsp olive oil, oregano, salt, and pepper. Spread in a single layer.
- Roast the vegetables for 30–35 minutes, turning halfway, until tender and nicely caramelised. Set aside to cool slightly.
- In a food processor, combine tahini, lemon juice, minced garlic, cumin, and salt. Process for 1 minute until light and slightly thickened.
- Add the drained chickpeas to the processor. Process for 1 minute, scraping down the sides. While running, slowly stream in the ice water/aquafaba, 1 tablespoon at a time, until the hummus is incredibly smooth and light. Taste and adjust seasoning.
- In a small bowl, whisk together the 2 Tbsp olive oil, chopped parsley, and lemon zest to create the drizzle.
- Prepare the serving vessels (e.g., gently cup the lettuce leaves). Spoon or pipe the hummus evenly into the 6 chosen cups, filling them generously.
- Top each cup with a generous spoonful of the room-temperature roasted vegetables.
- Finish each cup with a final drizzle of the lemon-herb oil just before serving.