Warm Hummus with Roasted Vegetables and Blue Cheese
Ingredients
- —1 can of chickpeas
- —100 g blue cheese, crumbled
- —Handful of roasted blanched almonds, roughly chopped
- —1/2 lemon
- —1/2 broccoli, cut into florets
- —1/2 cauliflower, cut into florets
- —1/2 fennel, sliced into strips
- —Olive oil
- —1 tablespoon tahini
- —Water
- —Garlic salt
- —Pepper
Instructions
Rinse the chickpeas and blend them with lemon juice, tahini, olive oil, water, pepper, and garlic salt until smooth and creamy.
Cut the broccoli and cauliflower into florets and slice the fennel into strips.
Toss the vegetables with olive oil, pepper, and garlic salt, then roast for 30 minutes at 200°C (392°F).
Crumbled the blue cheese and roughly chop the roasted almonds.
Warm the hummus briefly and divide it between two plates.
Top with the roasted vegetables.
Finish with blue cheese, almonds, a drizzle of olive oil, and fennel fronds.
Serving Tip
Warm hummus is one of those dishes that instantly feels comforting: soft, creamy, and perfect as a base for roasted vegetables. In this version, broccoli, cauliflower, and fennel come together with blue cheese and roasted almonds — warm, rich, yet surprisingly fresh. A simple dish that feels special. Serve immediately to keep the hummus warm and the vegetables crisp.
Storage Tip
Store the hummus and vegetables separately; gently reheat the hummus before serving.