Spiced potatoes, cauliflower, chickpeas and creamy houmous

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200c fan / 220c. Brush a large non-stick baking tray with 1 tbsp of olive oil and pop in the oven for 10 mins while you prep the vegetables.

Step 2

Pat chickpeas completely dry and pat potatoes and cauliflower dry too. Add vegetables and chickpeas to a large bowl, sprinkle over the cornflour, and mix well with your hands until fully coated. Add 2 tbsp olive oil to the bowl along with sumac, cumin, paprika, pul biber, garlic powder mix again, add remaining olive oil, salt, pepper, oregano and sesame seeds, stir well again. Add everything evenly to hot tray (oil should sizzle), placing potatoes cut side down, the pop tray near the top of the oven (in between middle and top racks)

Step 3

Roast for 30-35 mins, turning potatoes and cauliflower halfway through (if some cauliflower florets start browning too much, remove before the 30 minutes is up) until crispy all over.

Step 4

While the vegetables roast, whizz all the hummus ingredients together in a blender, then spread over a large platter. Top with the roasted vegetables and a sprinkling of sumac, cumin, paprika, pul biber and fresh parsley, a generous drizze of extra virgin olive oil. Serve with crusty bread.