Lunch #2 - Roasted Vegetable Bruschetta with Red Onion Hummus

Another tried-and-tested lunch option that is also perfect to take on picnics. It's also another of those recipes that I can't help but change slightly every time I make it. Sometimes it's to substitute the Red Onions for Aubergine (or Eggplant) in the hummus, or maybe just to change the spices slightly.

This entry is dedicated to someone who I apparently "terrify" by having a (predominately) food blog...

INGREDIENTS

Hummus Base

1 can drained chickpeas
3 or 4 tbs Tahini
2 or 3 cloves of garlic
3 red onions

fresh thyme

drizzle of honey

drizzle of balsamic vinegar
Loads of olive oil to get to the right consistency
a good shake/squeeze of Tabasco, harissa or some other chilli sauce

pinch of cumin

Roasted Vegetables

2 courgettes, in large dice

1 large red pepper (capsicum) or 2 smaller ones, cut to same size as courgettes

1 large green pepper (capsicum) or 2 smaller ones, cut to same size as courgettes

1 small aubergine/eggplant

3 ripe tomatoes

2 cloves of garlic

glug of olive oil

sea salt and black pepper

Freshly chopped flat parsley and lemon juice to garnish

METHOD

1. First, cut the red onion for the hummous into smallish wedges. Drizzle with oil, honey, balsamic vinegar and thyme and roast in a low over for approximately 30 mins until caramelised. Leave to cool.

2. Add all other hummus ingredients into a food processor, and blend until smooth, gradually adding olive oil until the right consistency is reached.

3. Add the cooled roasted onions and process again until smooth. Set to one side in the frigde.

4. For the roasted vegetables, dice all ingredients into similar sized pieces, drizzle with oil and roast at 180c for approximately 30 minutes, turning occasionally.

5. When cooked, scatter with flat parsley and a squeeze of lemon juice.

6. For bruschetta, cut slices of ciabatta or other similar bread and rub with a cut clove of garlic. Spray lightly with olive oil, and chargrill until slightly toasted.

ASSEMBLY

1. Spread toasted bread lightly with a tablespoon of hummus. Top with large spoonful of vegetables, and a small dollop of hummus. Scatter with more parsley if desired.