Crispy Roasted Potatoes with Hemp Garlic Hummus


2 x medium potatoes washed skin on cut into cubes

2 x Tbs hemp hearts

Garlic rosemary oil (see Prep’s website recipes)

Himalayan rock salt and pepper

For the hummus:

1 x can chickpeas drained and rinsed

1 x lemon (juice)

2 Tbs Garlic rosemary oil + 3 infused garlic cloves

Himalayan rock salt and pepper


  1. Boil a full jug of water and preheat the oven to 200•C
  2. Place the cubed potatoes in a small pot and cover with the boiling water and some Himalayan rock salt.
  3. Put on the element and bring to the boil again. Take off after 5 minutes. Set your timer as you don’t want to parboil for too long.
  4. Once 5 minutes is up drain the potatoes and put them back in the pot. Add some garlic rosemary oil and salt and pepper. Put the lid back on and carefully shake them around (this gives them a crispy edge).
  5. Place the shaken potatoes in a greased roasting tray and pop in the oven for 35 minutes turning half way.
  6. Place all the hummus ingredients into a blender and blend with dashes of oil. Keep stopping the blending and push the chickpeas into the centre so they are blended but not puréed.
  7. Pour your hummus onto a plate and top with the hemp hearts.
  8. Add the roasties once they are done and enjoy dipping. ❤️