Creamy 5-Minute Hummus from Canned Chickpeas + Roasted Potato Toppings

Preheat the oven to 180C.

Chop the large potatoes into cubes and season with oregano, paprika, potato spices, Italian spices, and salt for potatoes.

Drizzle olive oil over the seasoned potatoes and toss to coat evenly.

Spread the potatoes on a baking sheet and roast in the oven for 30 minutes or until golden in color.

While the potatoes are roasting, prepare the hummus by draining and rinsing the canned chickpeas.

In a blender, combine the chickpeas, garlic cloves, tahini, lemon juice, vinegar, and salt for hummus.

Blend until smooth, adding ice as needed to achieve a creamy consistency.

Serve the hummus topped with the roasted potatoes.

Spice Level:

Dietary

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