Sweet Potato Hummus with Roasted Cauliflower, Carrots, Lentils, and Spinach

Nov 13, 2018 | Recipes

I was on the hunt to make a recipe with a few ingredients I had.  I had lentils, cauliflower left over from the previous recipe, a lemon, and lots of garlic. I decided to find a unique hummus that I could top with a variety of vegetables. Here is my sweet potato hummus, with roasted cauliflower, carrots, lentils and spinach. The great thing about this hummus you don’t need tahini.  I used my food prep trays for this recipe. Placed the hummus as a base, and piled with all the other vegetables. You can also add zucchini, or squash just roast like you did the carrots and cauliflower.

Roasted Cauliflower Ingredients:

  • 1 medium head cauliflower (about 2 pounds), cut into small florets
  • 6 medium carrots, cut into quarter moons
  • 2 tbsp of olive oil
  • Salt and pepper
  • 2 cloves of garlic, minced
  • 1/2 cup red lentils
  • 2 packed cups baby spinach leaves (about 2 ounces)
  • 1/3 cup coarsely chopped fresh cilantro
  • 2 tbsp. toasted pumpkin seeds (optional)

Roasted Sweet Potato Hummus Ingredients:

  • 1 medium sweet potato peeled and cubed
  • 1 can of garbanzo beans, drained
  • Juice of 1 Lemon
  • 2-3 Tbsp olive oil
  • 2 cloves garlic crushed
  • ½ t. salt
  • ½ t. cumin
  • ½ t. paprika or chili powder
  • 3-4 T. water

Instructions

For the Roasted Vegetables:

  1. Preheat oven to 400 degrees.
  2. Peel a large sweet potato and cut into ½ – inch cubes. Chop cauliflower into small florets and cut carrots into ¼ moons.
  3. Place carrots and cauliflower on one baking sheet and toss with 1 tbsp of olive oil, and a dash of salt and pepper to evenly coat. Spread in an even layer. Roast until golden-brown and tender, 20 to 25 minutes. Take out of oven and add minced garlic and spinach. Stir until spinach starts to wilt. Set aside.
  4. On another baking sheet drizzle another 1 tbsp of olive oil over sweet potatoes, sprinkle with salt and pepper, and toss to evenly coat. Bake in preheated oven for 30-35 minutes, flipping halfway through cooking.
  5. Prepare lentils as directed on package. Set aside.

For the Hummus:

  1. In the bowl of a food processor combine garbanzo beans, lemon juice and olive oil. Process for 1-2 minutes, scraping the sides of the bowl halfway through.
  2. Add garlic, salt, cumin, and paprika. Process for 1-2 more minutes.
  3. Lastly, add roasted sweet potatoes and water. Process for another 1-2 minutes, or until to desired consistency.

Place the roasted cauliflower mixture and lentils in a large bowl and toss to combine. Dollop the sweet potato hummus onto a plate. Spoon the cauliflower mixture over hummus. Sprinkle with the cilantro and pumpkin seeds.

Serves: 4 Calories: 412 Fat: 15g, Carb: 56.7g, Protein: 15.7g