What you need
Ingredients
- For the hummous;
Allergens warning
- This product contains:
- This product is suitable for:
- Please note:
Method
Rub potatoes in a little olive oil, place on a baking tray and bake in the oven at 200°C / 180°C fan / Gas Mark 6 for approx. 1 hour until the skin is crispy and the potato soft in the centre.
Meanwhile, slice the leek, halve the cherry tomatoes and dice the courgette, red pepper and red onion. Spread vegetables out on two baking trays and drizzle with olive oil and sprinkle over the oregano. Roast for approx. 25 minutes until nicely roasted.
To make the hummous, combine all the ingredients in a food processor and blitz until very smooth. If you don't have a food processor you can mash together in a bowl, but you will need to work a lot harder to get a smooth finish - it's a good workout!
To serve, cut a jacket potato in half, mash the cooked potato a little with a fork and then place some hummous in the centre (approx. a tbsp., the rest can be kept in the fridge for a couple of days or even frozen), then top with a mixture of roasted vegetables. Check the temperature before serving.
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