Flavour-packed beet hummus has all the gusto you need to make these divine rainbow veg bowls come to life. Simply and choose a mix of your favourite veggies, drizzle with some quality olive oil and lemon and toss!
Have you ever intentionally (or accidentally) stumbled onto one of your ‘sheros’ in real life?
I had this experience a couple of weeks ago when I got the chance to shake hands with Sarah Britton, {the woman, the legend}, behind My New Roots. She was hosting a chat + snack + interview in Toronto, and the blueberry kombucha and good vibes were flowing.
Most book signings that I have attended have been a dance of ….wait in long line, hand over book to get signed, smile nervously + try not to say anything too embarrassing before darting away.
I could sense this one was going to be different after getting to know Sarah through the Q + A where we discussed everything from her love for champagne to past hippie-dip days where tofu water was considered a reasonable shampoo.
“I am not emotionally equipped to live in a world without traditional pizza” -My favourite quote from Sarah’s stunning new book, Naturally Nourished.
This second book from Sarah is much in tone with her warm, relaxed disposition. In fact the book was developed specifically using approachable ingredients and techniques that are available to readers in all sorts of food desserts, college lifestyles or tight budgets.
Hooray for that!
And since we’re talking approachable food, meet your new go-to speedy lunch- Rainbow Hummus Bowls!
They are as simple as they look, a generous smear of homemade (or store bought) hummus topped with a mess of fresh and cooked veggies. The bowl is drizzled with a little cold pressed olive oil and lemon juice (or vinaigrette of your choice) before tossing the whole lot together. Yup! That’s a meal.
I especially love Sarah’s Roasted Beet and Caper hummus for this purpose. It’s briny and vibrant, and makes everything seem more special.
Ingredients
- Fresh greens (arugula, spinach, romaine)
- Handful of cooked beans or lentils (I used quinoa instead here)
- Mix of chopped veggies (I used roasted beets, raw carrots and cucumber, avocado, red pepper)
- 1/3 cup of roasted beet and caper hummus, recipe following
- To serve: Cold pressed olive oil, freshly squeezed lemon juice, flaky sea salt
- 1 can / 1 1/2 cups chickpeas
- 3 small beets
- 3 tbsp capers, drained
- Zest of 1 lemon
- 4 tbsp freshly squeezed lemon juice
- 1 garlic clove
- 1 tsp ground cumin
- 1/4 cup tahini
- 2 tbsp olive oil
- sea salt
- 1-2 tsp reserved chickpea water (optional)
Method
- Preheat the oven to 400 F. Wrap the beets in individual foil packets and add them to a baking sheet. Roast for 30 min, or until knife tender. Remove from the oven and cool. When they are cool enough to handle, use a clean dish cloth or paper towel to peel off and discard the skin.
- In a high speed blender or food processor, add all of the ingredients. Blend until everything is creamy and dreamy. Taste and add more salt or lemon juice if needed. Add more olive oil or chickpea brine to thin it out if desired.
- Spread a thick layer of the hummus around the inside of a bowl or plate.
- Add the avocado, carrots, beans, cucumber, beets, and toss. Drizzle with olive oil and lemon juice and season withs alt. Toss to coat. Enjoy!
Notes
Recipe by Sarah Britton, from the cookbook Naturally Nourished
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