Roasted Eggplant & Sweet Peppers with Butter Bean Hummus


Roasted Vegetables

1 large eggplant
2 red capsicums
1 red onion 
Olive oil
Salt and pepper

Butter Bean Hummus

400g tin butter beans (rinsed and drained)
¼ cup olive oil
2 Tbsp of tahini
Juice of half a lemon
1 small garlic clove (crushed)
Salt and pepper


2 Tbsp of almonds (roasted and roughly chopped) 


Roasted Vegetables

1. Preheat the oven to 200 degrees celsius, fan force. 

2. Cut the eggplant into wedges, coat well in olive oil and season with salt and pepper. Place eggplant on a baking tray. 

3. Cut the capsicum in half, remove seeds and whites, cut each half into thirds. Cut the red onion into wedges, a similar size to the capsicum. Coat well in olive oil and season with salt and pepper. Place on a separate baking tray to the eggplant. 

4. Place both trays into the oven and roast for 25 – 30 minutes, until golden brown and chard in some places. 

Butter Bean Hummus

1. Add all ingredients into a blender or food processor and blend until super smooth and creamy. 

To serve

1. Spread the hummus on the base of the plate, top with the vegetables and then sprinkle with the roasted almonds.


Have a play around with mixing up the vegetables; use different crunchy toppings or add some herbs.

– Roasted carrots topped with crispy chickpeas
– BBQ charred zucchini with fresh coriander and toasted pumpkin seeds
– Roasted pumpkin with finely sliced dates and walnuts

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