Herby Roasted Veg and Hummus Toast

• For the roasted veg: ½ small butternut squash, cut into wedges
• 2 plum tomatoes, quartered
• 1 handful yellow cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tsp dried mixed herbs (or oregano/thyme)
• Sea salt & black pepper
• For the hummus: 1 x 400g tin chickpeas, drained and rinsed
• 2 tbsp tahini
• Juice of 1 lemon
• 1 large garlic clove
• 2–4 tbsp cold water (to loosen)
• Pinch of sea salt
• To serve: 4 slices sourdough bread
• Small handful fresh coriander
• 1–2 tbsp SUCSEED Gut Health blend
• Optional: extra drizzle of olive oil

Roast the vegetables

• Preheat the oven to 200°C (fan 180°C).
• Toss the butternut squash, plum tomatoes and yellow cherry tomatoes with olive oil, herbs, salt and pepper.
• Spread onto a baking tray and roast for 25–30 minutes until tender and caramelised.

Make the hummus

• In a food processor, blend the chickpeas, tahini, lemon juice, garlic and olive oil until smooth.
• Add cold water gradually to reach a creamy consistency. Season with salt to taste.
• (Or simply use a high-quality shop-bought hummus if short on time.)

Assemble

• Toast the sourdough slices until golden and crisp.
• Spread a generous layer of hummus onto each slice of sourdough.
• Top with the roasted vegetables.
• Scatter over fresh coriander and a generous sprinkle of SUCSEED Gut Health blend.
• Finish with a drizzle of olive oil if desired.

This herby roasted veg and hummus toast is perfect served warm for a nourishing lunch or light supper.

Nutritional Benefits

This nourishing dish is rich in fibre, plant diversity and gut-supportive nutrients. Chickpeas and seeds provide prebiotic fibre to help feed beneficial gut bacteria, while sourdough offers improved digestibility through natural fermentation. Roasted vegetables add antioxidants and polyphenols, and olive oil contributes healthy fats to support absorption of fat-soluble nutrients. Together, it’s a balanced, plant-rich meal that supports digestion, microbiome diversity and sustained energy.