Carrots and hummus are a classic snack, but why not turn everyone’s favourite Middle Eastern dip into a meal! We’ve loaded up our creamy hummus with the works to bring you an inspired meal that is visually stunning and devour-worthy. This is a party and crowd-pleasing kind of dish, but it can also double as a simple weeknight dinner. We’ve kept it vegetarian, but feel free to get creative and top it with homemade chicken shawarma, if you fancy. Serve with warmed pita and thoroughly enjoy every bite.
ingredients
Hummus
Hard Boiled Eggs
Tabouli Salad
Roasted Veggies
Steamy Beets
Additional Toppings
directions
For the hummus, place chickpeas, tahini, garlic, lemon juice, sea salt in the food processor and blitz until pureed. While the food processor is still running, gradually add water, about 2 Tbsp at a time, until a really creamy consistency starts to form. If you would like your hummus to be even creamier, add more water.
For the hard boiled eggs, place the eggs in a small pot and cover them fully with water, bring to a boil and continue the rolling boil for 1 minute. Remove from the heat, cover the pot and let sit for 12 minutes. Run the eggs under cold water and let cool completely before peeling. Once peeled, slice two eggs into wedges and the other two into thick one-inch circles.
For the tabouli salad, prep all of the veggies and mix together in a bowl, pour lemon juice over and season with sea salt and pepper. Stir to fully combine.
For the roasted veggies, preheat the oven to 400ºF. Prep the veggies, place them in a bowl, add in olive oil, granulated garlic powder, sea salt and pepper. Mix to combine. Arrange the veggies on baking sheets lined with parchment paper. Don’t overcrowd the sheets, to ensure the veggies get nice and crisp. Roast in the oven for 30 minutes until the veggies brown slightly.
*The world is your oyster here, so feel free to also roast up eggplant, zucchini, red pepper and mushrooms, if you desire.
For the steamy beets, prep the beets and place them into a pot, add enough water so the beets are slightly covered but not submerged, turn the heat to medium-low. Cover the pot and allow to steam for 15 minutes, until tender. Pour apple cider vinegar over the beets and season with sea salt and pepper.
To assemble, once the hummus is ready, spoon it onto a platter or in a large bowl. You can get as creative as you like here. You can assemble the toppings in layers, first with the roasted veggies, then the steamy beets, the tabouli on top of that, the hard-boiled eggs and then the additional toppings. You can also place each topping in little piles, rather than mixed together. We personally love getting a bite of all the ingredients, so we prefer to assemble in layers. Serve with warmed pita and enjoy!
