Rose Harissa Chickpeas Hummus Bowl
Prep: 15 minutes
Cook: 20 minutes
Cook: 20 minutes
Medium
Serves 4
Ingredients
-
For the roasted chickpeas
1 jar of Belazu Gordo Chickpeas -
2 tbsp Belazu Rose Harissa
-
For the hummus
1 jar of Belazu Gordo Chickpeas -
60g water
-
Small pinch of cumin
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4 tbsp Belazu Tahini
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1 garlic clove
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Juice of 1 lemon
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2 pinches of salt
-
2 pinches of sumac
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For the Tomato Rose Harissa Chickpeas
2 tbsp of Belazu Rose Harissa -
2 jars of Belazu Gordo Chickpeas
-
1/2 tbsp of Belazu Roasted Garlic Paste
-
150g tomato passata
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For the roasted veg
1 cauliflower -
1 red onion
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2 tbsp of Belazu Early Harvest Extra Virgin Olive Oil
-
Pinch of salt
-
Pinch of oregano
-
Pinch of thyme
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To garnish
1 pomegranate -
2 tbsp toasted sesame seeds
Method
- Step 1: Preheat the oven to 180C.
- Step 2: Drain a jar of Chickpeas and toss through the Rose Harissa and place on a baking tray.
- Step 3: Chop the cauliflower into florets and the red onion into large pieces, in a seperate bowl toss in these in Early Harvest EVOO, salt, oregano and thyme.
- Step 4: Place on a tray and cook the cauliflower and onion mix alongside the chickpeas for 15 minutes or until crispy.
- Step 5: While everything is in the oven roasting, you can make the hummus. Drain the chickpeas and add all the ingredients to a blender and blend until smooth. Add a little bit more water if it is not smooth enough to help break the hummus down.
- Step 6: For the Tomato Rose Harissa Chickpeas add the Rose Harissa, Chickpeas, Roasted Garlic Paste and tomato passata and bring to a simmer for a few minutes.
- Step 7: To assemble the dish dollop the hummus at the base of the place, then add the Tomato Rose Harissa Chickpeas followed by the roasted cauliflower and onion mix. Finish by topping with the roasted chickpeas and sprinkle the pomegranate seeds and sesame seeds.
