Leftover roast veg and hummus mezzo bowl: Ingredients

Homemade hummus: (makes one large batch)

1 can of chickpeas

2 tbsp olive oil

2 tbsp greek yogurt

1 tbsp nut butter or tahini

Zest and juice of one lemon

2 tsp smoked paprika

1 tsp chilli flakes (optional)

1 clove of garlic

Salt and pepper to taste

Carrot salad:

1 large carrot grated

1 handful chopped parsley 

Salt and pepper to taste

1 handful of dried cranberries

2 tbsp lemon juice

2 tbsp olive oil

1 tsp Dijon mustard

1 tsp honey

Leftover roast veg and hummus mezzo bowl: Method for the hummus

Blitz all ingredients in a food processor until smooth - add more yoghurt or olive oil to reach the desired consistency. Taste for seasoning and garnish with chopped herbs and sesame seeds (optional).

Leftover roast veg and hummus mezzo bowl: Method for the carrot salad

1. Simply combine all the carrot salad ingredients and mix well.

2. Serve the hummus with leftover vegetables, rye crackers and carrot salad.

Alternatively, you can combine the leftover roasted carrots and parsnips in the food processor with the hummus ingredients for a delicious roasted veg hummus.