Made My Very First Hummus!

made my very first hummus display image  e6bd243b

Made my very first hummus!
Roasted Carrot & Zucchini Bulgur Wheat Hummus Bowl w/ Za’atar Roasted Red Bell Pepper & Cashew Cheese
INGREDIENTS: 3 carrots
1 zucchini
1 tbsp za’atar seasoning
½ cup bulgur
1 multigrain flatbread
2 garlic cloves
1 lemon
13.4 oz cannellini beans
2 tbsp tahini
1 oz Peppadew® peppers
2 oz Treeline® Herb and Garlic Cashew Cheese
3 tbsp olive oil
Salt and pepper
TOOLS
Food processor
Small saucepan with lid
Baking sheet
INSTRUCTIONS
1 Roast the vegetables
Preheat oven to 425°F. Peel and thinly slice the carrots. Trim zucchini and cut into 4 inch sticks. Add sliced carrots and zucchini sticks to a baking sheet and toss with 1 tbsp olive oil, just half the za’atar seasoning, and a pinch of salt and pepper. Roast until tender, 14 to 16 minutes.

2 Cook the bulgur wheat
Add ½ cup water to a small saucepan and bring to a boil. Add bulgur, remove saucepan from heat, cover, and let sit until water is absorbed, about 15 minutes. Place multigrain flatbread in the oven to toast, 5 to 7 minutes. Cut into 8 triangles.

3 Prepare the carrot hummus
Peel the garlic. Halve and juice the lemon. Drain and rinse the cannellini beans. Add roasted za’atar carrots, peeled garlic, just half the cannellini beans, tahini, ½ tsp salt, and 2 tbsp lemon juice to a food processor and pulse to combine. With the motor running, slowly add 2 tbsp olive oil and 2 tbsp water, and blend until smooth.

4 Serve
Add the remaining lemon juice to the cooked bulgur. Divide the roasted carrot hummus between large, shallow bowls, using a spoon to spread it. Top with cooked bulgur, the remaining cannellini beans, zucchini sticks, and Peppadew peppers. Dollop with cashew cheese and sprinkle with the remaining za’atar. Serve with warm multigrain flatbread. (By the way the brand of Cashew Cheese 🧀 I used was Green line! Tastes amazing!) #newbyvegan #plantbased #veganrecipes #veganfood #veganshare #healthylifestyle #missparker #mizzparker

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