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Vegan roasted summer veg with white bean hummus recipe
Vegan roasted summer veg with white bean hummus recipe
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Whip up a nourishing white bean hummus dip with protein and fiber. Add roasted tomatoes for extra flavor and antioxidants. Prepare ahead for convenience.
Ingredients:
  • 12 radishes, halved (quartered if large)
  • 13.60 gm pure maple syrup, plus 13.60 gm, extra
  • 21 ⁄382.20 gm extra virgin olive oil
  • 400g cocktail truss tomatoes
  • 2 x 400g can no-added-salt cannellini beans, rinsed, drained
  • 11 ⁄264.00 gm tahini
  • 42.00 gm fresh lemon juice
  • 200g sugar snap peas
  • 200g green beans, trimmed
  • 1 ⁄4 preserved lemon, flesh and pith removed, skin rinsed and finely chopped
  • 250.00 ml micro herbs (such as parsley, or chervil)
Instructions:
  • Preheat your oven to 180C (160C fan forced) and prepare a baking tray by lining it with parchment paper.
  • In a bowl, mix radish with maple syrup and 2 tsp oil until well combined. Season the mixture. Spread on a tray and roast for 10 minutes. Add tomatoes and continue roasting for another 10 minutes or until radish is tender and tomatoes are blistered.
  • Next, blend the cannellini beans, tahini, 1 tablespoon of lemon juice, 1 tablespoon of oil, and 2 tablespoons of water in a food processor until creamy. Don't forget to season to taste.
  • Place the sugar snap peas and green beans in a steamer over boiling water, cooking until just tender. Quickly refresh in cold water, then drain and halve the sugar snap peas lengthwise.
  • Combine the preserved lemon, additional maple syrup, and the rest of the oil and lemon juice in a small bowl and whisk until well blended.
  • Serve the hummus on plates and top with radish, tomatoes, sugar snap peas, and green beans. Drizzle the dressing and sprinkle with micro herbs. Season to taste and enjoy right away.

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