Preheat the oven to 220 degrees celsius. Start by using a blender to make the hummus  - add the whole can of chickpeas, 1 tbsp olive oil, roasted sesame seeds, 1 clove of garlic, smoked paprika, cumin powder, fresh coriander, fresh lemon juice, 1/2 tsp salt, 1 tsp of freshly ground pepper and blend until smooth. Place in the fridge until you're ready to add the hummus to the pasta.

Add the sliced zucchini, whole mushrooms, sliced peppers and whole tomatoes to an oven dish. Sprinkle with 1/2 tsp of salt and 2 tbsp olive oil and roast at 220 degrees celsius for 35-40mins.

While the vegetables are roasting you can cook the pasta and garlic-sage oil. Add 3 tbsp olive oil to a small saucepan and add the 3 thinly sliced garlic cloves and sage leaves. Fry until golden brown (do not allow the garlic to become too crispy as garlic can become quite bitter when burnt).

Add the pasta to a pot of boiling, salted, water and cook until al dente. Boil pasta until al dente. Drain once cooked but remember to keep a cup of the pasta water aside. In a large saucepan, add the hummus to the pasta and mix. If the consistency is too dry then add some of the pasta water until the right consistency has been achieved. Taste test and add any additional pepper or salt if needed.

In each serving, you may layer the hummus pasta first, add the roasted vegetables, and then the garlic and sage oil on top. I finished off the dish by adding some chopped flatleaf parsley.