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Smoky Cauliflower & Beet Hummus Platter

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.

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings: 5
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
  • 1 head cauliflower, broken into florets
  • 1 tbsp harissa
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp hing (asafoetida)
  • 2 tbsp extra-virgin olive oil
  • Salt, to taste
    • Crispy Chickpeas
  • 1 can chickpeas, drained and rinsed (540 mL)
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cumin
  • Salt, to taste
    • Beet Hummus
  • 1 small beet, roasted, peeled and roughly chopped
  • 1 can chickpeas, drained and rinsed (540 mL)
  • 1/3 cup tahini
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 ice cubes
    • Harissa-Tahini Sauce
  • 2 tbsp tahini
  • 2 tsp maple syrup
  • 1/4 cup vegan yogurt (of choice)
  • 1 tbsp harissa
  • 1 tbsp fresh lemon juice
  • 2 tbsp water
  • 1/4 tsp hing (asafoetida)
  • Salt, to taste
    • For Serving
  • Fresh arugula
  • Za’atar
  • Fresh chopped parsley
  • Sesame seeds
  • Lemon zest
  • Extra-virgin olive oil
  • Lemon wedges, optional
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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

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.

Read it online: https://makeitbrunch.com/recipe/smoky-cauliflower-beet-hummus-platter/