Baby & Family, Older Family //

Roast Vegetable and Almond Hummus

This roast vegetable and almond hummus can easily be made nut free by simply omitting the almonds. If giving this to a child under 5 years of age, make sure there are no large lumps of nut in the hummus as they could pose a choking risk. I like to make a batch without the almonds, then take a couple of spoonfuls out for Mini Jones and blend the almonds with the rest of the hummus for Mr Jones and I.


2 medium zucchini/courgettes, sliced

1 medium red capsicum/pepper

1 medium green capsicum/pepper

2 cloves garlic, skin left on

1 dsp olive oil

80g almonds

400g tin chickpeas, drained

2 tsp tahini

1 tbsp olive oil

Pinch smoked paprika


Preheat the oven to 200˚C/400˚F

Place the zucchini, capsicums, and garlic in an even layer on a roasting tray. Drizzle with the olive oil then toss with your hands to coat. Roast for 20-30 minutes, until soft. If using, sprinkle over the almonds then place back in the oven for 5 minutes, until the almonds are toasted and fragrant. Cool.

In a blender, squeeze out the garlic from the skins and add the roasted vegetables, nuts, chickpeas, tahini, olive oil, smoked paprika, and blend until your desired consistency – I like mine slightly chunky. Add a little more olive oil if its too thick.

Will keep in fridge for a couple of days.

Optional Step

I like to blend 2/3 of the roasted vegetables, then finely/roughly chop the rest of them and sprinkle over the top, both for colour and texture, but this is not essential - especially if time is limited or you have a toddler clinging to your legs!

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