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Hummus covered Hasselback potatoes

Ingredients - serves 8


  • 800g new potatoes

  • 40g unsalted vegan butter

  • 2 tbsp extra virgin olive oil

  • 2 tbsp oregano

  • salt and pepper to taste

  • Seeds to top - I used sunflower, pumpkin and sesame

  • Hummus to top - I used beetroot and horseradish hummus by ChicP

Method


  • First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.

  • Once all the potatoes are prepped, heat oven to 180C fan.

  • Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano.

  • Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.

  • Top with hummus and seeds

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