Feb 25, 2024
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royallmonarch
Roast 3 bulbs of beetroot until soft. Blend with tahini, lemon, lots of olive oil, garlic, pimenton/ smoked paprika, cumin, salt and pepper, and a drained tin of white beans (chickpea, butterbean etc) until silky. The coarseness of the beetroot means you're going to have to use more olive oil than usual hummus recipes.Β
Roast one head of cauliflower, cut into florets, in olive oil, lots of zaatar, lemon zest, 5ish whole garlic cloves, salt and pepper etc until there's a nice colour on themΒ
Meanwhile add one drained tin of butterbeans to small saucepan with just enough water to cover them. Add a generous amount (3 tbsp?) of veg stock (chicken stock could be good if ur that way inclined), juice of just-under half a lemon, 1 sprig thyme and salt & pepper. Reduce until there's almost no liquid left
SautΓ© one leek sliced finely. Boil eggs (6 mins for a soft boil).Β
Mix leek through the reduced beans and roasted cauli in big bowl. Plate on top of the hummus then garnish. Seasame seeds and toasted cumin seeds work well. As does (plus?) nutritional yeast or a soft cheese like feta.
Feb 27, 2024
