Balsamic Veggies & Hummus Bowls
In Partnership With Aldi. #ad A simple veggie-packed hummus bowl recipe that's perfect for a hearty lunch or light and breezy dinner.
Ingredients · Servings 2
- 200g Hummus
- 2 Aubergine
- 2tbsp Balsamic Vinegar
- 1 Red Onion
- 30g Parmesan
- 85g Roasted Red Peppers
- 15g Fresh Basil
- 2 Ciabatta Roll
- 30ml Balsamic Vinegar
- 40ml Olive Oil
Method · 35 min
- Preheat the oven to 200°C.
- 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.
- 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.
- Share the dip between bowls, toss the basil and Parm through the veggies and finish with a drizzle of dressing. Enjoy with ciabatta.
