|Photo: Roasted winter vegies with hummus recipe|
The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted winter vegies with hummus Recipe. Enjoy the Arabic Cuisine and learn how to make Roasted winter vegies with hummus.
Preparation Time 8 minutes
Cooking Time 45 minutes
Ingredients (serves 4)
750g small desiree potatoes, washed, unpeeled, cut into 2cm pieces
750g pumpkin, peeled and deseeded, cut into 2cm pieces
750g sweet potato, peeled, cut into
2 red onions, cut into wedges
3 tbs extra virgin olive oil
Salt & freshly ground pepper
500g tub hummus, to serve
Small pita bread rounds, to serve
Preheat panggangan to 240°C. Line two large roasting pans with non-stick baking paper. Place potatoes, pumpkin, sweet potato, onion and oil in a large bowl. Toss well to combine. Season well with salt and pepper.
Divide the vegetables between the lined pans. Roast, turning twice, for 40-45 mins or until tender, golden brown and crisp.
Divide hummus among serving plates. Serve with roasted vegetables and bread. Alternatively, you can heat the hummus in a small saucepan over low heat until warmed through.
Fresh Living – 27 June 2005, Page 39
Recipe by Alison Roberts