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