This Beet Hummus with Roasted Cauliflower & Chickpea Platter is one of those recipes that looks fancy but is surprisingly easy to pull together. Creamy beet hummus is topped with smoky roasted cauliflower, crispy chickpeas and a creamy harissa-tahini drizzle, then finished with fresh herbs, za’atar and a squeeze of lemon.
It’s colourful, packed with plant-based protein and fibre, and perfect for serving as a centrepiece at a dinner party, bringing to a potluck, or putting together for a really good lunch. Plus, most of the components can be prepped ahead, making assembly a breeze when you’re ready to eat.
Nutritional Benefits
This platter is a great example of how plant-based eating can be both satisfying and protein- and fibre-rich. Chickpeas are doing double duty here, providing plant-based protein, fibre, iron and folate. Tahini adds healthy unsaturated fats, calcium and additional protein, while cauliflower contributes fibre, vitamin C and other beneficial plant compounds.
The beet adds natural sweetness, vibrant colour and antioxidants, while the combination of chickpeas, tahini, cauliflower and olive oil makes this a satisfying meal that provides a mix of protein, fibre, carbohydrates and healthy fats.
Smoky Cauliflower & Beet Hummus Platter
Description
Creamy beet hummus topped with smoky roasted cauliflower, crispy chickpeas and a creamy harissa-tahini drizzle for a colourful, flavour-packed plant-based platter.
Ingredients
Roasted Cauliflower
Crispy Chickpeas
Beet Hummus
Harissa-Tahini Sauce
For Serving
Instructions
-
Roast the beet: Wrap the beet in foil and roast at 425°F (220°C) until fork-tender, about 40–50 minutes depending on its size. Let cool, then peel and roughly chop. You can also use a pre-cooked beet to save time.
-
Roast the cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, harissa, smoked paprika, cumin, hing and salt. Spread on a large baking sheet and roast for about 25 minutes, tossing halfway through, until browned and tender.
-
Crisp the chickpeas: Pat the chickpeas dry with a clean kitchen towel or paper towel. Toss with olive oil and salt. Spread on a baking sheet and roast at 425°F for about 20–25 minutes, shaking the pan at 10 mins. Then at 15 mins add paprika and cumin, toss and continue roasting until golden and crispy.
-
Make the beet hummus: Add the roasted beet, chickpeas, tahini, olive oil, lemon juice, lemon zest, coriander and cumin to a food processor. Blend until smooth and creamy. Add the ice cubes and blend again until light and fluffy. Taste and adjust the lemon juice or salt as needed.
-
Make the harissa-tahini sauce: Whisk together the tahini, maple syrup, vegan yogurt, harissa, lemon juice, water, hing and salt until smooth. Add a splash of more water if needed to reach a drizzly consistency.
-
Assemble: Spread the beet hummus onto a large serving platter. Top with arugula, then arrange the roasted cauliflower and crispy chickpeas over and around the hummus. Drizzle with the harissa-tahini sauce and finish with za’atar, parsley, sesame seeds, lemon zest and a drizzle of olive oil.
Nutrition Facts
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 613kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 3g15%
- Total Carbohydrate 66g22%
- Dietary Fiber 20g80%
- Sugars 9g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
