Roast vegetables, hummus and fresh herbs

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Tarte en fleur

Roast vegetables, hummus and fresh herbs

Preparation 25 minutes
Service 4 people
Difficulty 3/10


  • 1 bunch rainbow radishes
  • 1 bunch red radishes
  • 1 bunch rainbow carrots
  • 3 tbsp honey
  • Olive oil
  • 400g tin/jar chickpeas
  • Juice of half a lemon
  • 2 tbsp tahini
  • 2 garlic cloves
  • Fresh herbs
  • Salt and pepper


  1. Preheat the oven to 180 C/350 F/gas 4. Remove the radish and carrot tops, leaving 1cm/⅓in of stem. Wash and dry the vegetables, halve them and place them in an oven dish. Drizzle with honey and olive oil, season with salt and pepper and roast for 35 mins.
  2. To make the hummus, drain the chickpeas, retaining a small glass of liquid. Place them in the bowl of a blender and add a drizzle of olive oil, the lemon juice, the tahini, the peeled garlic cloves, salt and pepper. Blend until smooth, adding some of the liquid to adjust the consistency if necessary.
  3. Serve the hummus on plates, spreading it with the back of a spoon, then add the roasted vegetables, sprinkle with chopped fresh herbs and drizzle with olive oil.

The Chef's twist

And another way to cut waste…
Wash the vegetable tops, place in a pan and cover with cold water. Heat to simmering, then lower the heat and simmer gently for 30 mins. Add a few juniper berries or other spices 5 mins before the end. Strain the stock and season with a pinch of salt. Drink the warm stock as a prelude to your meal.