Lebanese 7 Spice Roasted Vegetable Medley On Creamy Butter Bean Humus

  • 26 ingredients

Looking for a bold festive twist? Our Lebanese 7 Spice Roast Veggie Medley is a total crowd-pleaser! We blitzed whole spices in a matter of seconds into a flavour-packed blend using the Cuisinart Spice Grinder. Paired with Creamy Butter Bean Hummus, it’s a top-notch sharer and a perfect winter winner.

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Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

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Serves: 4

Ingredients

For the Roasted Vegetables

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste

For the Lebanese 7 Spice

  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger

For the butter bean humus

  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

To serve

  • Pomegranate seeds
  • Toasted pine nuts
  • Fresh parsley
  • Lemon zest
  • Toasted sourdough

Before you start

Preheat the oven to 200ºC | Cuisinart Spice grinder | Lined baking tray | Blender | Small saucepan

Step 1

Prepare the Lebanese 7 Spice Blend

  • Add all of the 7 spice ingredients to the Cuisinart Spice Grinder and grind until you have a very fine powder

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 2

Prepare vegetables

  • Trim and slice the carrots, parsnips and sweet potatoes into long even widths
  • Cut the beetroot into wedges

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 3

Roast the Vegetables

  • Add the olive oil and 1.5 tbsp 7 spice to a large bowl and add the carrots, parsnips and sweet potato and toss to coat
  • Spread evenly on a baking tray
  • Add the beetroot and another ½ tbsp of 7 spice to the same bowl and toss to coat
  • Add to the tray with the other vegetables, season generously with salt and roast in the oven for 40-45 minutes until tender and caramelised

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 4

Make the Butter Bean humus

  • Zest and juice the lemon
  • Blend all of the humus ingredients, including the lemon juice, reserving the zest for garnish
  • Add ice-cold water, a tablespoon at a time, to achieve a creamy consistency
  • Taste and season with salt

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water

Step 5

Assemble the Platter

  • Spread the butter bean humus on a large serving plate
  • Arrange the roasted vegetables on top
  • Sprinkle with pomegranate seeds, toasted pine nuts, fresh parsley, and lemon zest
  • Serve up with some toasted sourdough and enjoy!

Ingredients

  • 200g carrots
  • 200g parsnips
  • 200g beetroot
  • 200g sweet potatoes
  • 3 tbsp olive oil
  • 2 tbsp Lebanese 7 spice (see below)
  • Salt and pepper to taste
  • 1 tbsp black peppercorns
  • 2 tsp fenugreek seeds
  • 1 tbsp cloves
  • 1 tbsp allspice berries
  • 1 inch or 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tbsp ground ginger
  • 2 x 400g tin butter beans
  • 1 clove garlic
  • 1 lemon
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • Salt to taste
  • 50-100ml ice-cold water
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco