Vibrant Beet Hummus Bowl

Name: Vibrant Beet Hummus Bowl
Total time: 60 min
Yield: 4
Ingredients: 500 g beets, cut in wedges; 2 tbsp olive oil; salt to taste; 230 g lentils, drained and rinsed; 1 red onions, thinly sliced; 0.25 of the roasted beets; 230 g chickpeas, drained and rinsed; 2 tbsp tahini; 1 tbsp lemon juice; 2 garlic cloves; salt to taste; 100 g green leaves; 20 g fresh parsley, roughly chopped

Thu Feb 27 2025

60 MINUTES

Delicious play of flavours from the bold sweetness of the beet hummus to the savoury lentils. This colourful bowl makes for a great lunch or light dinner.

SERVINGS:

Ingredients

Roasted Beets

500 g beets, cut in wedges
2 tbsp olive oil
salt to taste
230 g lentils, drained and rinsed
1 red onions, thinly sliced

Beet Hummus

1/4 of the roasted beets
230 g chickpeas, drained and rinsed
2 tbsp tahini
1 tbsp lemon juice
2 garlic cloves
salt to taste

Other

100 g green leaves
20 g fresh parsley, roughly chopped

Instructions

Preheat the oven to 225 degrees celsius and line a baking sheet with parchment paper.
Scrub the beets well under running water or peel the beets.
Slice off the base of each beet to create a flat surface. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness.
Place the beet on the prepared baking sheet. Drizzle with oil and sprinkle with salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired.
In a large bowl add 3/4 of the beets, red onion and lentils and toss to combine.
Make the hummus by add 1/4 of the beets along with chickpeas, tahini, lemon, garlic cloves and salt to a blender. Mix until you reach a fluffy and smooth consistency.
Assemble the bowl by layering hummus, greens and the roasted beets lentil mix. Top with parsley before serving.