Hummus bowl
Chef
Katherine Rug
Hospital
St. Louis Children's Hospital
Prep time
20 minutes
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 15-ounce cans chickpeas
2 1/2 cups tahini
30 roasted garlic cloves
5 tablespoons cumin
2 1/2 tablespoons paprika
2 1/2 teaspoons salt
2 1/2 tablespoons lemon juice
15 medium-sized purple beets
5 tablespoons olive oil
Pinch of salt
15 tablespoons harissa paste
10 roasted garlic cloves
30 medium-sized purple potatoes
20 pita breads, cut into triangles
10 cups arugula
20 sun gold tomatoes
Roasted sunflower seed kernels
2 1/2 cups tahini
30 roasted garlic cloves
5 tablespoons cumin
2 1/2 tablespoons paprika
2 1/2 teaspoons salt
2 1/2 tablespoons lemon juice
15 medium-sized purple beets
5 tablespoons olive oil
Pinch of salt
15 tablespoons harissa paste
10 roasted garlic cloves
30 medium-sized purple potatoes
20 pita breads, cut into triangles
10 cups arugula
20 sun gold tomatoes
Roasted sunflower seed kernels
preparation
Instructions
1. Take one garlic bulb and slice off the stem of the bulb so that you can see the individual cloves. Pour 1/2 teaspoon olive oil over the exposed cloves. Line a piece of tin foil with parchment paper. Place the bulb on the parchment paper and create a pouch with the bulb inside. Roast the garlic in the oven at 400°F for 20 minutes.
2. Combine tahini, roasted garlic, cumin, paprika, salt, and lemon juice in a food processor. Process until smooth. Add chickpeas to the food processor and blend until smooth. Add additional tahini if the hummus appears too thin.
3. Slice purple beets into 1/4-inch thick rounds. Place on a parchment-lined sheet pan and drizzle 1 tablespoon of olive oil over the beets, lightly salt. Place beets in the oven and roast at 425°F for 30 minutes. Once beets have softened, place them in a food processor and add harissa paste and roasted garlic. Blend until smooth, adding water if the sauce is too thick.
4. Quarter six purple potatoes and place them on a lined sheet pan. Roast at 400°F for 15 minutes. After they have finished roasting, allow them to sit before putting them in the fryer until a crisp edge forms. Set aside. Place pita on the grill for warming. After warmed, cut into 8 small triangles.
5. Using a bowl, fill the bottom with 1 cup of hummus. Place six quarters of purple potato neatly on one side of the bowl. Line the opposite side of the bowl with pita triangles.
Place fresh arugula in the center of the bowl. Drizzle purple beet/harissa sauce across the top of the dish. Garnish with a sprinkle of sunflower seed kernels and sun gold tomatoes.
2. Combine tahini, roasted garlic, cumin, paprika, salt, and lemon juice in a food processor. Process until smooth. Add chickpeas to the food processor and blend until smooth. Add additional tahini if the hummus appears too thin.
3. Slice purple beets into 1/4-inch thick rounds. Place on a parchment-lined sheet pan and drizzle 1 tablespoon of olive oil over the beets, lightly salt. Place beets in the oven and roast at 425°F for 30 minutes. Once beets have softened, place them in a food processor and add harissa paste and roasted garlic. Blend until smooth, adding water if the sauce is too thick.
4. Quarter six purple potatoes and place them on a lined sheet pan. Roast at 400°F for 15 minutes. After they have finished roasting, allow them to sit before putting them in the fryer until a crisp edge forms. Set aside. Place pita on the grill for warming. After warmed, cut into 8 small triangles.
5. Using a bowl, fill the bottom with 1 cup of hummus. Place six quarters of purple potato neatly on one side of the bowl. Line the opposite side of the bowl with pita triangles.
Place fresh arugula in the center of the bowl. Drizzle purple beet/harissa sauce across the top of the dish. Garnish with a sprinkle of sunflower seed kernels and sun gold tomatoes.
