4 large zucchini, cut into large pieces
4 medium carrots, peeled and cut into large pieces
4 medium tomatoes
200g pumpkin, unpeeled, cut into small pieces
4 springs of oregano, roughly torn
2 tbsp extra light olive oil
Salt and freshly ground black pepper
440g can chickpeas, drained
180g tub Chris' Chunky Hommus & Cashew Dip

1. Preheat the oven to 200°C. Line two baking trays with baking paper.

2. Arrange the vegetables on the trays, drizzle with oil and season with the salt, pepper and oregano. Roast for 30 minutes. Add the tomatoes and roast for a further 10 minutes or until golden brown and tender.

3. Place the vegetables and chickpeas in a large bowl. Add ¾ of the tub of Chris' Chunky Hommus & Cashew Dip and gently toss. Served piled on a serving platter and dollop with the remaining Chris' Chunky Hommus & Cashew Dip to serve.

• For a great light alternative, replace Chris' Chunky Hommus & Cashew Dip with Chris' Traditional Hommus or Chris' Lite & Fresh Hommus.
• Also delicious served cold.
• Best eaten on the day it's made.