Description
This Mezzé green pea hummus with maple roasted veggies and a savory granola is loaded with intense Middle Eastern flavors for a festive plate to share.
Ingredients
Scale
Green 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
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
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
Garnishes
- Olive oil
- Pomegranate seeds
- Fresh mint leaves
- Ground black pepper
- A pinch of salt flakes
Instructions
Green hummus
- 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.
- 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.
- 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.
Roasted veggies
- Preheat the oven to 390F and line a baking tray with baking paper.
- 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.
- 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.
- 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.
Fennel granola
- Preheat the oven to 340F and line a baking tray with baking paper.
- 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.
- 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
- 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 !