Give your classic dip and crudités a glow up with this loaded festive sharer. A quick blend homous topped with sticky sweet root veg finished with herbs and pistachios. Serve it on a big plate and get everyone to tuck in.
INGREDIENTS:
For the veg:
2 beetroots
1 sweet potato
2 carrots
1 parsnip
2 tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp smoked paprika
1 tbsp rose harissa paste
1 tbsp maple syrup
1 tbsp soy sauce
For the homous:
750g jar of butterbeans, drained
2 tbsp tahini
1 tbsp extra virgin olive oil
2 tbsp lemon juice (1/2 lemon)
1 tsp ground cumin
2 tbsp cold water
Handful of pistachios, roughly chopped
Handful of fresh parsley, roughly chopped
METHOD
Preheat the oven to 190C. Line a baking tray with baking paper.
Peel and chop down the veggies until chunky - you can throw in any leftover root veg you’ve got lying around. Toss them in the spices with olive oil, salt and pepper and roast for 30 minutes.
Mix up the harissa, maple syrup and soy sauce and drizzle all over the veggies. Place back in the oven for 10 mins until nice and sticky.
Place the homous ingredients in a blender and blend until smooth and creamy, adding a splash more water if you want a looser consistency. Taste to season with salt and pepper.
Spoon the homous onto a serving platter and pile up the veg. Top with chopped pistachios and parsley.
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