Hummus bowl

Name: Hummus bowl
Prep time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 4 tbsp tahini (sesame paste); 2 tsp paprika; 2 tsp onion powder; 400 g Butternut squash; 200 g washed, prepared kale; 120 g pomegranate seeds; 2 tbsp toasted sesame oil; 6 tbsp olive oil; 2 tin chickpeas; 2 tin white beans; 2 tbsp lemon juice; 1 ¾ tsp salt; 2 tsp garlic powder

Vegan main dish lunch

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Comfort food with a Middle Eastern twist, perfect for autumn! This hummus bowl is visually stunning and also brings together spicy flavours and different textures in one delicious dish. The creamy hummus base is accompanied by crispy baked kale and roasted squash, and topped with fresh pomegranate seeds. A real adventure for the taste buds!

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 people

Hummus
2 tin	chickpeas (approx. 400 g each), rinsed and drained
4 tbsp	tahini (sesame paste)
2 tbsp	toasted sesame oil
2 tbsp	lemon juice
¾ tsp	salt
1 dl	water

Squash and beans
4 tbsp	olive oil
2 tsp	paprika
2 tsp	garlic powder
2 tsp	onion powder
¾ tsp	salt
2 tin	white beans (approx. 400 g each), rinsed and drained
400 g	Butternut squash, cut into approx. 2 cm cubes

Kale
200 g	washed, prepared kale
2 tbsp	olive oil
¼ tsp	salt

To bake
120 g	pomegranate seeds

How it's done

Hummus

Place the chickpeas in a measuring cup along with all the other ingredients up to and including the water, puree until smooth.

Squash and beans

Mix the oil, paprika, garlic powder and onion powder in a bowl, season with salt. Add the beans and squash, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the upper half of an oven preheated to 180 °C (convection). Remove, reduce the heat to 130 °C.

Kale

Mix the kale, oil and salt in the same bowl, massage thoroughly, spread onto a baking tray lined with baking paper.

To bake

Bake the kale for approx. 30 mins. Return the squash & bean mixture to the oven for the final 10 mins. to heat it up, if desired. Remove from the oven.

Serve

Plate up the vegetables and hummus, top with the pomegranate seeds.

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