Ingredients

• Ingredients 2 handfuls medium-sized cauliflower florets 4 mushrooms roughly sliced 2 handfuls sliced sweet potato, 5mm thick 2T tamari 2T water 1/2t cayenne pepper (optional) 1 can or jar of chickpeas, drained and rinsed well 1 garlic clove 1 splash of extra virgin olive oil 1/2t ground cumin 1t ground turmeric 1/4t ground black pepper Juice of 1 lemon A splash of water Salt to taste

Preparation

• Preparation Serves 2. Preheat your over to 220c. Method Put the tamari, water and cayenne into a bowl, add the cauliflower and mix until all of the cauliflower is covered. Put the cauliflower onto a baking tray. Add the mushrooms to the bowl and mix into the liquid. Put them onto the baking tray. The sweet potato doesn’t need any oil so just put those onto the tray as they are, making sure they do not overlap. Bake until just cooked, this should take around 10-15 minutes. For the hummus blend all of the ingredients with a hand blender or in a food processor until smooth. Add a little more water if the blend needs more liquid to turn and blend the mixture well. Pour into a bowl and serve with the tamari baked veg dippers.