Green Hummus, Maple roasted veggies & Fennel Granola

This creamy green pea hummus with roasted veggies and a crunchy savory granola is the perfect dish to share and celebrate the return of sunny days. It is packed with intense Middle Eastern aromas and textures for a festive and delicious plate. Also perfect to dip in crackers or to spread on a toast.

Sounds like sunny days are back! For around two weeks now, the weather is sunny and mild in Paris and that inspires me to prepare fresh spring-like dishes. I already remind the picnics on the grass and the long warm evenings along the rivers. I know I’ll have to wait a little longer for that, but I’m happy to go out that winter dishes and start making different kind of food.

I’ve already shared with you in previous posts – like this Love Cake one, my passion for Mezze food. It is probably one of my favorite food, I love the work on spices and flavors associations, texture, and this warm sharing aspect. Indeed, when you go to a Mezzo restaurant, you often have many small serving dishes that come, and everybody can share, pick and dip its pitta bread and spend a good moment together. It’s this atmosphere I wanted to recreate in this hummus plate recipe.I made it initially for a cooking magazine that will be published during spring – obviously, I’ll let you know when it will be done, and I wanted to share the recipe with you in exclusivity !

I kept everything as simple as possible so that everybody can easily do it at home. The humus is fast and easy to make, all you have to do is to put everything in the food processor and mix. But it’s not your average hummus, no, it’s a green pea and white bean hummus. So no chickpea involved here ! It’s not that I don’t like chickpeas, in fact I LOVE chickpeas, but I wanted to make something different and show you that sometimes a simple twist in a recipe can totally change it. Also green peas are spring vegetables and freeze perfectly, so you can use them year-round. The fresh mint brings the pleasant fresh touch to the hummus, but if you’re not a big fan you can totally omit it or sub for basil for instance.

Maple roasted veggies are one of my go-to, especially during winter. It can save your old soften veggies and restore their crunchiness. The maple syrup will bake to make a delicious caramel like coating around the veggies. Also the sweet and savory taste perfectly works with the hummus. You can use any veggies of your choice, like zucchini, eggplants or brocolis, but preferably hard veggies that won’t melt during the baking.

My favorite element in this recipe is the fennel granola ! I’m basically a granola addict, this savory granola is the bomb ! We don’t think a lot about the savory version, but it is delicious and add an amazing crunchy touch to your soups, salads and veggies. It’s also very easy to make and you can prepare a big batch and store it in an air thigh container to sprinkle on your food.



Preparation time : 20 minutes
Baking time : 35 minutes
Quantity : 1 large sharing plate



For the hummus : 

– 1/2 cup green peas fresh or frozen
– 1/2 cup white butter beans
– 1 tbsp tahin
– A handful fresh baby spinach
– 2 tbsp lemon juice
– 2 fresh mint sprigs
– 1/2 garlic clove
– 1 tbsp olive oil
– 1/2 tsp ground cumin
– 1/2 tsp lemon zest
– A pinch of salt

For the maple roasted veggies :

– 100 g baby carrots
– 150 g cauliflower head
– 2 tbsp olive oil
– 2 tbsp maple syrup
– 1/2 tsp ground cumin
– 1/4 tsp salt

For the fennel granola :

– 1/4 cup rolled oats
– 1/4 cup chickpea flakes or more oats
– 10 g hazelnuts
– 1 tsp sunflower seeds
– 1 tsp sesame seeds
– 1 tsp fennel seeds
– 1 tsp flax seeds
– 1/2 tsp ground cumin
– A pinch of salt
– 1/2 tsp maple syrup
– 1 tsp olive oil

To garnish :

– Olive oil
– Pomegranate seeds
– Fresh mint leaves
– Ground black pepper
– A pinch of salt flakes




Prepare the hummus :

1. Start by preparing the green peas : if you are using fresh peas, cook them in boiling water for 10 minutes; if you are using frozen peas, simply heat them a couple minutes in hot water or in microwave to defrost. In both cases, rinse the peas under cold water immediately after to preserve their vibrant green color. Set aside.

2. Rinse and drain the white beans to remove all the brime, and place the beans in a food processor or high speed blender. Mix until perfectly smooth and creamy.

3. Add all the remaining ingredients for the hummus and mix again until combined, creamy but with a little texture. Transfer to a bowl and let sit in fridge.


Prepare the roasted veggies :

1. Preheat the oven to 390F and line a baking tray with baking paper.

2. Clean the baby carrots by scraping them using a brush (if organic, it’s not necessary to peel them, the skin will give a crunchy and authentic aspect). Wash the cauliflower head and split into small florets.

3. Prepare the marinage by mixing the olive oil, maple syrup, cumin and salt in a large flat bottom dish. Add the carrots and cauliflower and toss to well coat the veggies with the marinade.

4. Lay the coated veggies on the baking tray and drizzle over the marinade surplus. Sprinkle with a pinch of sea salt and bake in oven for 15 to 20 minutes, until the veggies are beautiful golden. Once baked, remove from the oven and set aside.


For the granola :

1. Preheat the oven to 340F and line a baking tray with baking paper.

2. In a large bowl, mix the rolled oats, chickpea flakes, hazelnuts roughly chopped, all the seeds, cumin and salt and mix to combine. Add the maple syrup and olive oil and stir using a spatula to well coat all the ingredients.

3. Spread the granola on the baking tray in an even layer, without packing. Bake for 20 minutes until the granola is golden and smell. Watch the granola at the end of the baking time to avoid it to burn. If necessary, quickly stir the granola halfway for a uniform cooking. Once baked, remove from the oven and allow to completely cool down.


Assembly :

1. Start by plating a generous amount of hummus in the middle of a large plate. Drizzle with olive oil, ground black pepper and a pinch of salt flakes. Garnish with the maple roasted veggies, fennel granola, fresh mint leaves and a handful of pomegranate seeds. Enjoy !




Temps de préparation : 20 minutes
Temps de cuisson : 35 minutes
Pour 1 grande assiette à partager



Pour le houmous vert :

– 70 g de petits pois frais ou congelés
– 110 g de haricots blancs cuits
– 20 g de crème de sésame
– 20 g de pousses d’épinard
– 2 c. à soupe de jus de citron
– 2 brins de menthe fraiche
– 1/2 gousse d’ail
– 1 c. à soupe d’huile d’olive
– 1/2 c. à café de cumin en poudre
– 1/2 c. à café de zest de citron
– Une pincée de sel

Pour les légumes grillés :

– 100 g de petites carottes
– 150 g de florettes de chou-fleur
– 2 c. à soupe d’huile d’olive
– 2 c. à soupe de sirop d’érable
– 1/2 c. à café de cumin en poudre
– 1/4 c. à café de sel

Pour le granola au fenouil :

– 25 g de flocons d’avoine
– 25 g de flocons de pois chiche (ou d’avoine)
– 10 g de noisettes
– 5 g de graines de tournesol
– 5 g de graines de sésame
– 5 g de graines de fenouil
– 5 g de graines de lin
– 1/2 c. à café de cumin en poudre
– Une pincée de sel
– 1/2 c. à café de sirop d’érable
– 1 c. à café d’huile d’olive

Pour la garniture :

– Un filet d’huile d’olive
– Une petite poignée de grains de grenade
– Quelques feuilles de menthe fraiche
– Quelques tours de moulin à poivre
– Une pincée de fleur de sel




Préparer le houmous vert :

1. Commencez par préparer les petits pois : si vous utilisez des petits pois frais, faites les cuire 10 minutes dans de l’eau bouillante, si vous utilisez des petits pois congelés faites les chauffer quelques minutes dans de l’eau bouillante ou au microonde; dans les deux cas passez les petits pois sous de l’eau froide immédiatement après cuisson. Réservez.

2. Rincez et égouttez les haricots blancs et placez-les dans le bol d’un mixeur. Mixez les haricots tout seuls jusqu’à obtenir une crème bien lisse et sans morceaux.

3. Ajoutez-y le reste des ingrédients et mixez de nouveau jusqu’à obtenir un houmous crémeux mais avec un peu de texture. Réservez au frais.


Préparer les légumes grillés :

1. Faite préchauffer le four à 200°C et chemisez une plaque de papier cuisson.

2. Lavez les carottes en les grattant à l’aide d’une brosse (il n’est pas nécessaire des les éplucher). Lavez le chou-fleur et séparez-le en petites florettes.

3. Préparez la marinade en mélangeant dans un récipient à fond plat l’huile d’olive, le sirop d’érable, le cumin et le sel. Ajoutez-y les carottes et le chou-fleur et mélangez bien de façon à complètement enrober les légumes. 

4. Répartissez les légumes sur la plaque de cuisson et recouvrez-les du reste de marinade. Saupoudrez d’une pincée de sel et enfournez pour 15 à 20 minutes, jusqu’à ce que les légumes soient bien dorés. Retirez du four et réservez.


Préparer le granola salé :

1. Faites chauffer le four à 170°C et chemisez une plaque de papier cuisson.

2. Dans un grand bol, mélangez les flocons d’avoine et de pois chiches, les noisettes grossièrement concassées, toutes les graines, le cumin et le sel. Ajoutez-y le sirop d’érable et l’huile d’olive et mélangez à l’aide d’une spatule afin de bien enrober tous les ingrédients.

3. Répartissez le granola sur la plaque de cuisson en une couche uniforme et sans trop tasser. Enfournez pour 20 minutes, jusqu’à ce que le granola soit bien doré et sente bon. Puis retirez la plaque du four et laissez complètement refroidir.


Assemblage de l’assiette :

1. Servez le houmous au centre d’une grande assiette et garnissez d’un filet d’huile d’olive, de quelques tours de moulin à poivre et de fleur de sel. Installez les légumes grillés au-dessus du houmous, saupoudrez du granola salé et garnissez de quelques feuilles de menthe fraiche hachées et de grains de grenade. Bon appétit !

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