Roasted beetroot and pumpkin salad with hummus
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Home-made hummus is super easy to make. Just add the ingredients to a food processor and blend. Top hummus with roasted pumpkin and beets, fresh radish and fresh herbs for a super salad.
Ingredients
Kent pumpkin
1000 g, unpeeled, cut into chunks
Beetroot
750 g, peeled, cut into chunks
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Olive oil
2 tbs
Lemon juice
1 tbs
Tahini
1 tbs
Garlic
1 clove(s), crushed
Red radish
4 large, thinly sliced
Fresh mint
¼ cup(s), leaves
Fresh flat-leaf parsley
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin and beetroot on prepared trays. Season with salt and pepper and lightly spray with oil. Bake for 30-35 minutes or until tender.
2
Meanwhile to make hummus,process chickpeas, half the olive oil, lemon juice, tahini and garlic in a food processor until almost smooth. Add 2 tablespoons hot water. Process again until smooth. Season with salt and pepper.
3
Spread hummus over base of serving plate. Top with beetroot, pumpkin and radish. Sprinkle with mint and parsley and drizzle with remaining olive oil.
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