10 months + Jacket potato, hummous & roasted vegetables

Jacket Potato, Hummous & Veg

Prep: 10-30 mins
Cooks in: 30-60 mins
Serves: 2 adults and a little one


  • No Allergens

Suitable for:

  • Vegetarian


  • Vegan


  • No dairy

    No dairy

  • Gluten free

    Gluten free


2 1/2 baking potatoes (bake 3 and save ½ for lunch)
Some olive oil for cooking
1 leek
6 cherry tomatoes 
1 courgette
1 red pepper
1 red onion
2 tsps dried oregano


For the hummous;

400g canned chickpeas
Juice of 1 lemon (pips carefully discarded)
1 or 2 garlic cloves, crushed
1 tsp ground cumin
100ml tahini (sesame seed paste - optional)
4 tbsps water
2 tbsps extra virgin olive oil


  • No Allergens


Step 1

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.



step 1/4


Step 2

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.


step 2/4


Step 3

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!



step 3/4


Step 4

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.

step 4/4


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