Here is a recipe for roasted vegetable and butter bean hummus bowls that are easy and healthy to make. In just three steps, you’ll have a delicious meal that you can enjoy in no time. Here are the ingredients and method for making this recipe:
- 4 small potatoes (about 320g), skin-on, cut into wedges
- 320g butternut squash, cut into long thin slices
- 2 red and yellow or green peppers, deseeded and cut into big chunks
- 3 red onions (about 320g), cut into thick slices
- 200g carrots, halved lengthways and cut into thick slices
- 1 tbsp rapeseed oil
- 1 tbsp fresh thyme leaves
- 30g rocket, to serve
- 2 x 400g cans butter beans
- 2 large garlic cloves, sliced
- 1 tsp smoked paprika
- 1 large lemon, zested and juiced
- 2 tbsp rapeseed oil
- 25g walnuts, chopped
Preheat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins, then drain and leave them to steam dry. Tip all of the vegetables, including the steam-dried potatoes, into a large shallow roasting tin where they can fit in one layer, and toss gently with the oil and thyme. Roast for 25 mins.
Meanwhile, make the hummus. Drain the butter beans, retaining the water. Weigh 300g of the beans and put in a bowl with the garlic, smoked paprika, 1 tbsp of the rapeseed oil, 3 tbsp lemon juice, 1 tsp lemon zest and 3 tbsp bean liquid and blitz until smooth. Add another 2 tbsp of bean liquid for a smoother consistency, if you like. Stir in the walnuts. In a separate small bowl, mix 1 tbsp lemon juice with the remaining rapeseed oil.
Once the vegetables are soft, stir through the reserved beans and return the tray to the oven for 5 mins to warm through. To serve, spread half the hummus over two plates. Top with half the roasted vegetables then spoon over a little of the lemon and oil mixture, saving some for another meal. Scatter over the rocket and serve. Will keep chilled in an airtight container for up to three days. Reheat the vegetables in a microwave until piping hot.
Roasted Vegetable and Butter Bean Hummus Bowls are a healthy and flavorful dish made with an array of roasted vegetables and a creamy butter bean hummus. The roasted vegetables provide a wonderful balance of sweetness and earthiness, while the hummus gives a creaminess that is impossible to resist. This dish can be made quickly and easily with just a few simple steps.
First, preheat the oven at 220C/200C fan/gas 7. Meanwhile, boil the potatoes for 5 minutes, then drain and leave them to steam dry. Arrange all the vegetables in a large shallow roasting tin where they can fit in one layer, including the steam-dried potatoes. Toss them gently with some oil and fresh thyme, and roast them for 25 minutes.
While the vegetables are roasting, make the hummus. Drain the butter beans and reserve the water. In a blender, mix 300g of the beans with garlic, smoked paprika, rapeseed oil, lemon juice, lemon zest, and bean liquid until smooth. Stir in the chopped walnuts into the mixture for some added crunch. In a small bowl, mix lemon juice with the remaining rapeseed oil.
After the vegetables are soft, stir through the reserved beans and bake them for another 5 mins to warm through. To serve, spread half the hummus over two plates. Top with half the roasted vegetables and then spoon over a little of the lemon and oil mixture. Garnish with rocket leaves and serve.
This dish can be stored chilled in an airtight container for up to three days, and reheated in a microwave until piping hot. It is a complete meal that is packed with healthy nutrients and delicious flavors. Try it out for a quick and easy weekday dinner or a weekend lunch.