Loaded sun-dried tomato hummus

Topped with roasted cauliflower and sweet potato, creamy feta and parsley

Episode 7 of my 20 minute meals series! Hummus is the star of this one - because who says you can’t have hummus for dinner? Top it with roasted veg, toasted pitta and feta for a colourful, fresh, easy meal.

The key to cooking this one in 20 minutes is using an air fryer if you have one (no worries if not) and to chop the veg nice and small.

I love using sun-dried tomatoes in hummus as they have a great deep, tangy flavour and it’s a good way to use some of the oil from the jar too. I recommend using chickpeas from a jar in this recipe if you can get them, as this recipe uses the chickpea liquid too, and it tends to be nicer from jarred beans.

This makes a bit more hummus than you’re likely to need, but leftover hummus is no bad thing!

You’ll need (serves 2):

• 1/2 cauliflower

• 1 large or 2 small sweet potatoes

• Oil for roasting

• 250g jarred chickpeas and their liquid (or 1 tin)

• 6 sun-dried tomatoes

• 2-3 tbsp sun-dried tomato oil

• 1 garlic clove, peeled

• 3 tbsp tahini

• 2 pittas, toasted

• 60g feta

• Small handful parsley

If using an oven to roast the veg, preheat to 220C (no need if using an air fryer). Cut the cauliflower into small florets, about 2cm. Keep the leaves if it has some.

Chop the sweet potato into small chunks, about 1-1.5cm cubes (no need to peel if clean).

Add the veg to a roasting tin/air fryer basket, drizzle over a little oil, add some salt and pepper and mix. Roast for 15 minutes, shaking half way through and adding the cauliflower leaves.

To a food processor, add the chickpeas (and liquid), sun-dried tomatoes and oil, garlic, tahini and a good pinch of salt. Blend until smooth. Add a little more oil if needed.

Spread the hummus onto a plate and top with the roasted veg and toasted pittas. Crumble over the feta and finish with the parsley.