Beetroot Hummus Bowl with Roasted Cauliflower and Butter Beans
Equipment
Ingredients
Cauliflower and butter beans
cauliflower (florets)
1 head
red onion (chopped)
1 piece
butter beans (drained, rinsed, dried)
420 g
olive oil
15 ml
cumin powder
2 tsp
onion powder
1 tsp
garlic powder
1 tsp
dried parsley
2 tsp
salt
2 pinch
black pepper
1 pinch
Beetroot hummus
roasted beetroot (roasted)
2 piece
chickpeas (drained, rinsed)
420 g
garlic
1 clove
hulled tahini
60 ml
extra virgin olive oil
45 ml
lemon (juiced)
1 piece
coriander powder
0.5 tsp
cumin powder
0.5 tsp
salt
1 pinch
black pepper
1 pinch
ice cubes
3 piece
Other
parsley (chopped)
1 bunch
cucumber (chopped)
1 piece
lemon (juiced)
0.5 piece
mint (chopped)
10 g
pomegranate (seeds)
50 g
sesame seeds
10 g
Instructions
Preheat oven and prepare seasoning
Preheat oven to 200°C fan-forced and mix all the seasoning spices in a bowl.
Prepare vegetables for roasting
Add butter beans, cauliflower florets and red onion chunks to baking pan. Drizzle with olive oil and sprinkle seasoning mixture over the top. Toss to coat evenly.
Roast vegetables
Bake at 200°C for 40 minutes until lightly golden. Toss vegetables around the 30-minute mark for even cooking.
Prepare beetroot hummus
Add roasted beetroot, chickpeas, garlic, tahini, olive oil, lemon juice, coriander, cumin, salt, pepper and ice cubes to food processor. Blend on high until smooth and creamy.
Prepare fresh toppings
Finely chop parsley and cucumber. Toss in a bowl with lemon juice and finely chopped mint.
Assemble bowls
Add hummus to the base of serving bowls. Top with parsley-cucumber mixture, roasted vegetables and butter beans. Sprinkle with sesame seeds, pomegranate seeds and mint. Serve immediately.
Original recipe
Storage
Store components separately: hummus in airtight container, roasted vegetables in separate container. Assemble just before serving for best texture.
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