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Wild garlic butterbean homous with harissa roasted veggies




Mop this up with bread and you’ve got yourself a winner! The smokey rose harissa caramelises the veg and creates a delicious chilli oil, paired with a vibrant zesty homous and toasted pine nuts for crunch. You’ll bloody love this!


INGREDIENTS


For the veggies:

2 courgette

1 Romano pepper 

2 tbsp olive oil 

2 tbsp rose harissa 

1 tsp cumin seeds

1 tsp smoked paprika 

2 tbsp pine nuts 


For the homous:

50g wild garlic 

2 tbsp tahini 

2 tbsp extra virgin olive oil 

1 can butterbeans, drained 

1/2 lemon, juiced 


METHOD


  1. Heat the oven to 190C fan. Chop up the veg and toss with the harissa marinade and season with salt and pepper. Transfer to a lined baking tray and roast for 25 minutes until cooked. Add the pine nuts to the tray for the final 5 minutes to toast. 


2. Blanch the wild garlic in boiling water for 1 minutes then drain and rinse under cold water. Squeeze as much water out as you can and place with the rest of the homous ingredients in a blender and blend until smooth. Taste to season. 


3. Spoon the homous onto a plate and pile up the veggies. Serve with bread and enjoy

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