Tom Sainsbury's Hummus From Scratch with Roasted Veges (GF) (PB)

Put the chickpeas in a big pot, add enough water to come 8cm above the level of the chickpeas, cover, and soak over-night. The next day drain, cover with water, add baking soda, and cook for 35 -40 minutes until soft, skimming off any scum that rises to the surface in the first 15 minutes. Drain and leave to cool slightly. Put everything except the water in a food processor and whiz to a thick paste. Add the water and process further until silky smooth. Serve with a good drizzle of extra virgin olive oil and a sprinkling of sumac and parsley.

We served the hummus alongside oven roasted eggplant, asparagus, red onion, kumara, capsicum and vine tomatoes. If doing the same, drizzle your vegetables well with olive oil and season with plenty of sea salt and black pepper. Cumin seeds make a nice addition too. Roast at 180˚C fanbake to cook.