Lebanese 7 Spice Roasted Vegetable Medley
Looking for a bold festive twist? Our Lebanese 7 Spice Roast Veggie Medley is a total crowd-pleaser! We blitzed whole spices in a matter of seconds into a flavour-packed blend using the Cuisinart Spice Grinder. Paired with Creamy Butter Bean Hummus, it’s a top-notch sharer and a perfect winter winner.
Serves
Ingredients
For the Roasted Vegetables
<item-todo-done>200g carrots<item-todo-done><item-todo-done>200g parsnips<item-todo-done><item-todo-done>200g beetroot<item-todo-done><item-todo-done>200g sweet potatoes<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp - Lebanese 7 Spice<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Lebanese 7 Spice
<item-todo-done>1 tbsp black peppercorns<item-todo-done><item-todo-done>2 tsp fenugreek<item-todo-done><item-todo-done>1 tbsp cloves<item-todo-done><item-todo-done>1 tbsp all spice<item-todo-done><item-todo-done>1 inch piece of cinnamon<item-todo-done><item-todo-done>1 tsp nutmeg<item-todo-done><item-todo-done>1 tbsp ground ginger<item-todo-done>
For the Butter Bean Hummus
<item-todo-done>2 400g tins of butter beans<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>3 tbsp tahini<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>100ml ice water<item-todo-done>
For the Lebanese 7 Spice Drizzle
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 tsp - remaining 7 spice<item-todo-done><item-todo-done> salt<item-todo-done>
To Garnish
<item-todo-done> pomegranate seeds<item-todo-done><item-todo-done> toasted pine nuts<item-todo-done><item-todo-done> fresh parsley<item-todo-done><item-todo-done> lemon zest<item-todo-done>
Before you start
Preheat the oven to 200ºC | Cuisinart Spice grinder | Lined baking tray | Blender | Small saucepan
Prepare the Lebanese 7 Spice Blend
- Add all of the ingredients to the Cuisinart Spice Grinder and grind until you have a very fine powder
Prepare vegetables
- Slice the carrots, parsnips and sweet potatoes into long even widths
- Cut the beetroot into wedges
Roast the Vegetables
- Add the olive oil and 1.5 tbsp 7 spice to a large bowl and add the carrots, parsnips and sweet potato and toss to coat
- Spread evenly on a baking tray
- Add the beetroot and another ½ tbsp of 7 spice to the same bowl and toss to coat
- Add to the tray with the other vegetables, season generously with salt and roast in the oven for 40-45 minutes until tender and caramelised
Make the Butter Bean hummus
- Zest and juice the lemon
- Blend all of the hummus, including the lemon juice, reserving the zest for garnish
- Add ice-cold water, a tablespoon at a time, to achieve a creamy consistency
Assemble the Platter
- Spread the butter bean hummus on a large serving plate
- Arrange the roasted vegetables on top
- Drizzle with the spiced oil
- Sprinkle with pomegranate seeds, toasted pine nuts, fresh parsley, and lemon zest
- Serve up and enjoy!