Beetroot Hummus Bowl with Roasted Cauliflower and Butter Beans
Beetroot Hummus Bowl with Roasted Cauliflower and Butter Beans
Ingredients
For the Roasted Cauliflower and Butter Beans
- 1 small head cauliflower, cut into florets
- 1 red onion, chopped into small chunks
- 420 g can butter beans, drained, rinsed, and patted dry
- as needed olive oil, for drizzling
- 2 teaspoons cumin powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- generous pinch salt
- generous pinch black pepper
For the Beetroot Hummus
- 1 large or 2 small roasted beetroots
- 420 g can chickpeas, drained and rinsed
- 1 garlic clove
- 1/4 cup hulled tahini
- 2-3 tablespoons extra virgin olive oil
- 1 lemon, juiced (2-3 tablespoons)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- pinch salt, to taste
- pinch pepper, to taste
- 2-3 ice cubes
For the Toppings
- 1 bunch parsley
- 1 small cucumber
- 1/2 lemon, juiced
- as needed mint, finely chopped
- as needed pomegranate
- as needed sesame seeds
Instructions
- 1
Preheat your oven to 200°C (400°F) fan-forced.
⏱️ 10 min•🌡️ 200
- 2
In a small bowl, mix together the cumin powder, onion powder, garlic powder, dried parsley, salt, and black pepper for the roasted vegetables.
⏱️ 2 min
- 3
Add the cauliflower florets, chopped red onion, and drained, rinsed, and patted dry butter beans to a baking pan. Line the pan with parchment paper if it's not non-stick.
⏱️ 5 min
- 4
Drizzle the vegetables and beans with olive oil, then sprinkle the prepared seasoning mixture over them. Toss everything to ensure an even coating.
⏱️ 3 min
- 5
Bake in the preheated oven for approximately 40 minutes, or until the vegetables are lightly golden and tender. Give them a toss around the 30-minute mark for even cooking.
⏱️ 40 min•🌡️ 200
- 6
While the vegetables are roasting, prepare the beetroot hummus. Add the roasted beetroot, drained and rinsed chickpeas, garlic clove, hulled tahini, extra virgin olive oil, lemon juice, coriander powder, cumin powder, salt, pepper, and ice cubes to a food processor or high-speed blender.
⏱️ 5 min
- 7
Blend on high until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 8
Finely chop the fresh parsley and cucumber.
⏱️ 4 min
- 9
In a small bowl, toss the chopped parsley and cucumber with the juice from 1/2 lemon.
⏱️ 1 min
- 10
To assemble the bowls, spread a generous layer of beetroot hummus at the base of each serving bowl.
⏱️ 1 min
- 11
Top the hummus with the roasted cauliflower, red onion, and butter beans, followed by the parsley and cucumber mixture.
⏱️ 1 min
- 12
Finish by sprinkling with sesame seeds, pomegranate arils, and finely chopped mint. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beetroot Hummus Bowl with Roasted Cauliflower and Butter Beans
For the Roasted Cauliflower and Butter Beans
- 1 small head cauliflower, cut into florets
- 1 red onion, chopped into small chunks
- 420 g can butter beans, drained, rinsed, and patted dry
- as needed olive oil, for drizzling
- 2 teaspoons cumin powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- generous pinch salt
- generous pinch black pepper
For the Beetroot Hummus
- 1 large or 2 small roasted beetroots
- 420 g can chickpeas, drained and rinsed
- 1 garlic clove
- 1/4 cup hulled tahini
- 2-3 tablespoons extra virgin olive oil
- 1 lemon, juiced (2-3 tablespoons)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- pinch salt, to taste
- pinch pepper, to taste
- 2-3 ice cubes
For the Toppings
- 1 bunch parsley
- 1 small cucumber
- 1/2 lemon, juiced
- as needed mint, finely chopped
- as needed pomegranate
- as needed sesame seeds
Instructions
- 1
Preheat your oven to 200°C (400°F) fan-forced.
⏱️ 10 min•🌡️ 200 - 2
In a small bowl, mix together the cumin powder, onion powder, garlic powder, dried parsley, salt, and black pepper for the roasted vegetables.
⏱️ 2 min - 3
Add the cauliflower florets, chopped red onion, and drained, rinsed, and patted dry butter beans to a baking pan. Line the pan with parchment paper if it's not non-stick.
⏱️ 5 min - 4
Drizzle the vegetables and beans with olive oil, then sprinkle the prepared seasoning mixture over them. Toss everything to ensure an even coating.
⏱️ 3 min - 5
Bake in the preheated oven for approximately 40 minutes, or until the vegetables are lightly golden and tender. Give them a toss around the 30-minute mark for even cooking.
⏱️ 40 min•🌡️ 200 - 6
While the vegetables are roasting, prepare the beetroot hummus. Add the roasted beetroot, drained and rinsed chickpeas, garlic clove, hulled tahini, extra virgin olive oil, lemon juice, coriander powder, cumin powder, salt, pepper, and ice cubes to a food processor or high-speed blender.
⏱️ 5 min - 7
Blend on high until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 3 min - 8
Finely chop the fresh parsley and cucumber.
⏱️ 4 min - 9
In a small bowl, toss the chopped parsley and cucumber with the juice from 1/2 lemon.
⏱️ 1 min - 10
To assemble the bowls, spread a generous layer of beetroot hummus at the base of each serving bowl.
⏱️ 1 min - 11
Top the hummus with the roasted cauliflower, red onion, and butter beans, followed by the parsley and cucumber mixture.
⏱️ 1 min - 12
Finish by sprinkling with sesame seeds, pomegranate arils, and finely chopped mint. Serve immediately and enjoy!
⏱️ 1 min