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Romesco Hummus with Roasted Vegetables

V, GF

6 servings

What you need:

    • 1 head cauliflower, cut into large florets
    • 2 cups Brussels sprouts, cut in half
    • 1 cup golden beets, peeled, large sliced
    • Olive oil
    • 3 cups cooked chickpeas (about 2 cans)
    • 1 lemon, juiced
    • 1/3 cup tahini
    • 2 cloves garlic, minced
    • 1 pouch Haven's Kitchen Red Pepper Romesco
    • 1 tsp salt
    • 1 tbsp grapeseed oil

    How to make it:

    1. Pre-heat oven to 350 degrees
    2. Toss vegetables with oil and spread out on a baking sheet in a single layer. Roast for about 15 minutes, until golden and crisp
    3. Meanwhile, using a food processor or blender, blend chickpeas, lemon juice, tahini, garlic, Romesco and salt until smooth
    4. Serve with roasted vegetables