Roast Veggie Tortilla with Beetroot Carrot Hummus
Ingredients
Filling
- 1 cup butternut and beetroot
- 1 cup cherry tomatoes
- 1 medium eggplant
Hummus
- 2 cups beetroot and carrot
- 2 tablespoons tahini
- 1/3 cup olive oil
- 1 tablespoon sriracha sauce
- 1 tablespoon sumac
- Pinch salt
- Juice of half lemon
- Water to preferred consistency
Preparation
Slice butternut and beetroot, toss in olive oil, sprinkle with sumac and season well.
Toss cherry tomatoes in olive oil, 1 teaspoon red wine vinegar, teaspoon chilli flakes and season.
Slice eggplant, toss in olive oil, maple syrup, sprinkle with sumac and season well.
Place all veggies on a baking tray and roast for 30 to 40 minutes at 200C until golden.
Layer the tortilla with hummus, roast veg, rocket and avocado.
Hummus making
Drizzle beetroot and carrot with olive oil and roast for 30 to 40 minutes at 200C.
Place all hummus ingredients in a food processor.
Slowly add water to desired consistency.
Season to taste.