Bethany's Vegan Kitchen

Roasted pepper, courgette and red onion, along with homemade houmous in a soft white baguette. You can either eat this warm, or wrap it up and eat it cold, it’s lovely either way. I chose to use homemade houmous, alternatively you can use shop bought

I used bake at home baguettes for this. I got mine from Tesco, they’re clearly labelled as vegan and only cost 42p for a pack of two

Yield; Four servings Cook time; 25 minutes

You’ll need;

1. One pack of two bake at home baguettes
2. One large red pepper
3. One courgette
4. One red onion
5. One tablespoon of oil
6. One 400g/14oz tin of chickpeas, drained and rinsed
7. The juice of one lemon
8. One tablespoon of tahini
9. One clove of garlic, minced
10. One quarter of a teaspoon of salt

Method;

• Start by heating your oven to 220ºC/200ºC fan assisted/400ºF. Then line a baking sheet with baking paper. Cut the pepper into pieces, slice the courgette and red onion into slices. Lay the vegetables on the lined baking sheet, drizzle over half the oil along with a pinch of salt and pepper. Flip the veggies over, drizzle over the remaining oil and sprinkle another pinch of salt and pepper
  
• Pop the baguettes onto another baking sheet. Place both baking sheets into the oven
• After 10 minutes take the bread and vegetables out of the oven. Leave the bread to cool, flip the vegetables over, then return the vegetables to the oven for another 15 minutes
• While the vegetables are carrying on cooking, make the houmous. Add the chickpeas, lemon juice, tahini and salt into a food processor, along with a splash of water. Blend together until the houmous is smooth (you may need to pause and scrape down the sides). Once it’s done, set it aside
• Once the vegetables are done, remove them from the oven. Slice each baguette open, spread some houmous on the inside, then layer up the vegetables. Slice each baguette in half, then serve