A simple veggie-packed hummus bowl recipe that's perfect for a hearty lunch or light and breezy dinner.
Balsamic Veggies & Hummus Bowls
4.7
1
Notes
35 mins cook
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Step 1.
Preheat the oven to 200°C.
Step 2.
Trim and chop the aubergine into 2cm chunks. Peel and wedge the onion. Add both onto a baking tray, drizzle with the balsamic vinegar and olive oil. Toss together and roast for 20-25 mins.
Step 3.
Meanwhile, pick the basil leaves, discarding the stems, and roughy chop the peppers into bite-size chunks. Using a peeler, peel shavings of Parmesan. Add all the dressing ingredients together and whisk or shake in a jar to combine. Season with salt and pepper.
Step 4.
Share the dip between bowls, toss the basil and Parm through the veggies and finish with a drizzle of dressing. Enjoy with ciabatta.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
200 g
Hummus
2
Aubergines
2 tbsp
Balsamic Vinegar
1
Red Onion
30 g
Parmesan
85 g
85g Chargrilled Peppers
15 g
Fresh Basil
2
Ciabatta Rolls
FOR THE DRESSING:
30 ml
Balsamic Vinegar
40 ml
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
200 g
Hummus
2
Aubergines
2 tbsp
Balsamic Vinegar
1
Red Onion
30 g
Parmesan
85 g
85g Chargrilled Peppers
15 g
Fresh Basil
2
Ciabatta Rolls
FOR THE DRESSING:
30 ml
Balsamic Vinegar
40 ml
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Trim and chop the aubergine into 2cm chunks. Peel and wedge the onion. Add both onto a baking tray, drizzle with the balsamic vinegar and olive oil. Toss together and roast for 20-25 mins.
Step 3.
Meanwhile, pick the basil leaves, discarding the stems, and roughy chop the peppers into bite-size chunks. Using a peeler, peel shavings of Parmesan. Add all the dressing ingredients together and whisk or shake in a jar to combine. Season with salt and pepper.
Step 4.
Share the dip between bowls, toss the basil and Parm through the veggies and finish with a drizzle of dressing. Enjoy with ciabatta.