Beetroot hummus with roasted autumn vegetables - topped with SUUR Spicy cauliflower, pomegranate seeds and tahini yoghurt.
It sounds complicated and looks beautiful, but it's easy! Perfect for treating yourself to a bit of color and life on your plate at the weekend.
Ingredients for two people:
Ingredients for 2 people:
1 can chickpeas, drained and rinsed
1 small beetroot, peeled, cut into pieces
2 tbsp tahini
1 garlic clove
Juice of one lemon (to taste)
1/2 glass of SUUR Spicy Cauliflower
1 red onion, peeled and cut into rings
1 small cauliflower, cleaned, florets separated
1-2 fennel bulbs, cleaned and thinly sliced
1/2 pomegranate, seeds removed
2 tbsp sesame
1-2 tbsp olive oil
4 tbsp soy yoghurt (unsweetened)
1-2 tbsp tahini
water or soy milk
For the hummus, puree all the ingredients in the food processor or with a hand blender for a few minutes until creamy. Set aside.
For the yoghurt sauce, mix the yoghurt and tahini with a little water or soy milk and season with salt and lemon juice. Set aside.
For the vegetables, heat olive oil in a pan and sauté the onion rings over low heat for 5 minutes. Add the cauliflower and fennel and simmer for a further 10 minutes with the lid closed. Stir occasionally. Then fry a little more. Stir in the sesame.
Arrange the hummus and vegetables with the sauce on plates and top with yoghurt sauce, pomegranate seeds, parsley and sesame.