Lebanese 7 Spice Roasted Vegetable Medley On Creamy Butter Bean Humus

  • 26 ingredients

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: 4

Ingredients

For the Roasted Vegetables

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste

For the Lebanese 7 Spice

  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger

For the butter bean humus

  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

To serve

  • Pomegranate seeds
  • Toasted pine nuts
  • Fresh parsley
  • Lemon zest
  • Toasted sourdough

Before you start

Preheat the oven to 200ºC | Cuisinart Spice grinder | Lined baking tray | Blender | Small saucepan

Step 1

Prepare the Lebanese 7 Spice Blend

  • Add all of the 7 spice ingredients to the Cuisinart Spice Grinder and grind until you have a very fine powder

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 2

Prepare vegetables

  • Trim and slice the carrots, parsnips and sweet potatoes into long even widths
  • Cut the beetroot into wedges

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 3

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

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 4

Make the Butter Bean humus

  • Zest and juice the lemon
  • Blend all of the humus ingredients, including the lemon juice, reserving the zest for garnish
  • Add ice-cold water, a tablespoon at a time, to achieve a creamy consistency
  • Taste and season with salt

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 5

Assemble the Platter

  • Spread the butter bean humus on a large serving plate
  • Arrange the roasted vegetables on top
  • Sprinkle with pomegranate seeds, toasted pine nuts, fresh parsley, and lemon zest
  • Serve up with some toasted sourdough and enjoy!

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water