Hummus Bowl with Winter Vegetables

New to our range: Alpinamed Black Cumin Oil^forte liquid with 35 mg of thymoquinone per daily serving, a powerful supplement for your everyday life. Discover a delicious recipe suggestion below that allows you to easily and enjoyably incorporate this valuable oil into your cooking.

Recipe for 2 people

Preparation time: 30 minutes
Baking time: 25 minutes

Ingredients – Hummus:
250 g chickpeas (drained from the can)
150 g cooked beets
Juice of 1 lemon
1 tsp tahini
1 tsp salt
Pepper, to taste
2 tsp Alpinamed black cumin oil

Ingredients – Winter Vegetables:
250 g sweet potatoes
200 g carrots
1 onion
200 g falafel
3 tbsp rapeseed oil
1 tsp salt
¼ tsp pepper
100 g lamb’s lettuce
100 g kale
½ avocado
Optional: Salad dressing

Instructions:
Hummus: Place all ingredients in a high-speed blender and blend for 3–4 minutes until creamy.
Winter Vegetables: Peel and dice the sweet potatoes, carrots, and onion. Place the vegetables on a baking sheet lined with parchment paper. 
Drizzle with oil, add salt and pepper, and mix well. Place falafel on the baking sheet as well.
Bake: Bake at 170°C (fan oven) for 25 minutes.
To serve: Spread the hummus on plates or bowls of your choice. Add the lamb’s lettuce and kale. Top with the roasted vegetables and falafel.
Avocado: Dice the avocado. Optional: Add avocado and salad dressing on top of the vegetables before serving.

Recipe created by Jenny Fahrni