Preheat oven to 400°F (200°C).

Line a large baking sheet with parchment paper. Spread sweet potato on the pan, drizzle with ½ Tbsp (7 mL) oil and season with salt and pepper. Toss to coat. Spread sweet potato out, leaving space between the pieces. Cook in preheated oven for 20 minutes, turning once halfway through cook time.

In a bowl, combine remaining 1/2 Tbsp (7 mL) oil, zucchini and a pinch of salt and pepper. Toss well to combine and set aside.

Meanwhile, melt butter in a large skillet over medium heat. Add cumin, coriander, red pepper flakes and garlic, stirring for 1-2 minutes until fragrant. Add onion and celery, and cook, stirring often for another 10 minutes, until onion is soft and slightly browned.

When the timer goes off for the sweet potato, remove baking sheet from oven and push sweet potato to one side of the baking sheet, keeping them in a single layer, but it’s ok if they are touching. Spread zucchini on the other half of the baking sheet in a single layer. Roast for another 15 minutes.

Add the lentils and thyme to the onion mixture in the skillet and stir to coat. Add broth to the skillet, bring to a boil, then reduce heat, cover and simmer for 12-15 minutes, until lentils are tender but not mushy.

Once the timer goes off for the roasted vegetables, without removing the baking sheet from the oven, change the setting to broil and cook for another 5 minutes. Remove from oven and add the roasted sweet potato and zucchini to the skillet, stirring everything together until evenly combined.

To serve, spread the hummus on the bottom of a large bowl or platter, topping with the skillet mixture. Sprinkle with fresh chopped parsley and serve warm alongside warm naan or a crusty loaf of bread, if desired.

tips

Try our Chickpea Hummus recipe if you want to make your own hummus for this recipe or for snacks!