Hummus with Roasted Root Vegetables

👨‍🍳 Method

For the Cooked chickpeas

1. 1
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Tahini sauce

1. 2
   Mix the tahini, lemon juice, garlic and cumin and season with salt.

For the Roasted Vegetables

1. 3
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   In a bowl, toss the vegetables, beets and sweet potato with part of the olive oil, the paprika and the salt.

   Bowl
3. 5
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 6
   Roast the vegetables, beets and sweet potato in a hot oven (200°C / 390°F) 30 minutes, until the vegetables are tender and the edges are browned.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 7
   Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.

   Food processor

   💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
2. 8
   Gradually add the water, until the hummus is creamy and airy, and a little thinner than the texture you want: it thickens as it stands.

   💡Ice water, not ordinary water, gives hummus an airy, pale texture: the tahini emulsifies with it like mayonnaise.
3. 9
   Spread on a wide serving plate and arrange the roasted vegetables on top. Drizzle the rest of the olive oil over it.