I can’t take credit for this clever, delicious recipe – the credit goes to my assistant, Runet van Heerden. The combination of the roasted vegetables adds a lovely fresh, earthy twist to a classic hummus.
Place all the ingredients into a blender or food processor and blend, adding enough water or vegetable stock until the consistency is smooth and creamy.
Serve the vegetable hummus drizzled with olive oil, add a scattering of freshly torn parsley and, if you are feeling indulgent, a sprinkle of sautéed pine nuts or pistachios.