Who doesn’t love a bit of houmous? Well, we love it so much that we’ve created a recipe that transforms this middle eastern dip into a meal of its own. This recipe is vegetarian, but you can get creative with it if you want. This isn’t a quick win though – you’ll want to have around 90 minutes spare to create this delicious meal.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- 4-6 servings
Ingredients
Houmous
- 600g cooked chickpeas
- 190g cup tahini
- 2 garlic cloves
- 80ml lemon juice
- 3/4 tsp sea salt
- 120ml cup cold water
Hard-Boiled Eggs
- 4 eggs
- Water
Tabouli Salad
- 50g loosely packed parsley leaves, chopped finely
- 175g quartered cherry tomatoes
- 180g cups diced cucumber
- 2 stalks of green onions, sliced finely
- 1/2 lemon, juiced
- Pinch of sea salt and pepper
Roasted Veggies
- 1/2 cauliflower head, chopped into large florets
- 2 carrots, peeled and sliced in thick matchsticks, about 2 inches in length
- 2-3 Tbsp extra virgin olive oil
- 1/2 tsp granulated garlic powder
- 1/4 tsp sea salt and pinch of pepper
Steamy Beets
- 3 beets, peeled and sliced into wedges
- 2 Tbsp apple cider vinegar
- 1/4 tsp sea salt and pinch of pepper
Additional Toppings
- 90g Kalamata olives, pitted and halved
- 35g cup feta, crumbled
- 2 Tbsp pine nuts, toasted
- 1 Tbsp extra virgin olive oil, drizzled on top
- 1/2 tsp za’atar, sprinkled on top
Plus, your preferred pita to serve
Method
Houmous
- Place the chickpeas, tahini, garlic, lemon juice, sea salt into your food processor and blitz until pureed.
- While the blender is still running, gradually add water, 2 Tbsp at a time, until it starts to form a really creamy consistency.
- If you’d like your Houmous a little creamier, just add more water.
Hard-Boiled Eggs
- Place your eggs in a small pot and cover entirely with water, bring to a boil and keep boiling for 1 minute.
- Next, take them off the heat, cover the pot and let it sit for 12 minutes.
- Run the eggs under cold water and allow them to cool completely before peeling the shells off.
- Once peeled, slice two of the eggs into wedges and the other two into thick one-inch circles.
Tabouli Salad
- Prepare your salad vegetables and mix them together in a bowl. Then, pour lemon juice over them and season with sea salt and pepper. Stir to combine completely.
Roasted Veggies
- Preheat the oven to 200ºC (Gas mark 6). Prepare the vegetables, place them in a bowl, add in olive oil, granulated garlic powder, sea salt and pepper. Mix to combine.
- Arrange the veggies on a baking tray lined with heat-proof paper. Don’t overcrowd the trays, so that the veggies can get nice and crisp.
- Roast in the oven for 30 minutes until they’ve browned slightly.
Steamy Beets:
- Prep the beets and place them in a pot. Then, add enough water, so the beets are slightly covered but not submerged.
- Turn the heat to medium-low and cover the pan. Allow to steam for 15 minutes, until the beets are tender.
- Pour apple cider vinegar over the beets and season them with sea salt and pepper.
Assembly
- Once the hummus is done, spoon it onto a platter or large bowl.
- Assemble the toppings in layers, first with the roasted vegetables, then the steamy beets, the tabouli on top of that, then the eggs and finally, your additional toppings.
- You could place each topping in little piles, rather than mixing them together if you have picky eaters around.
- Serve with a warmed pita (or 3) and enjoy!
