Roasted Vegetables With Cashew Nut Hummus Recipe
Recipe By Great British Chefs
A very special hummus forms the base of this vegan dish, topped with roasted root vegetables, brassicas and alliums which are drizzled with a cashew nut milk and gently spiced dressing. Using the intensely flavoured base liquor to make the hummus gives it a much more complex flavour, but you could also simply use the cooking liquor from the chickpeas to save time if preferred.
5
21 Rating -
Rate
1hr total
1hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetables With Cashew Nut Hummus Recipe
- 12.50 gram Cashew nuts
- 31.25 gram Chickpeas
- 1/4 teaspoon Tahini
- 1/4 tablespoon Lemon juice
- 1/4 Garlic Clove
- 5 milliliter Vegetable oil
- 0.13 teaspoon Salt
- As required Freshly ground black pepper
- 18.75 gram Onion
- 12.50 gram Demerara sugar
- 0.13 teaspoon Black peppercorns
- 0.13 teaspoon Coriander seeds
- 1/4 sprig Thyme
- 1/4 sprig Tarragon
- 1/4 Bay leaf
- 1/4 teaspoon Salt
- 12.50 milliliter White wine vinegar
- 62.50 milliliter Water
- 1/4 Strip of orange peel
- 1/4 Strip of lemon peel
- 12.50 gram Cashew nuts
- 15 milliliter Water
- 1/4 pinch Salt
- 1/4 pinch Sugar
- 1/2 Shallots
- 1/4 Garlic Clove
- 1/4 teaspoon Mild Curry Powder
- 50 milliliter Apple juice
- 12.50 milliliter Extra virgin olive oil
- 12.50 milliliter Vegetable oil
- As required Salt
- As required Freshly ground black pepper
- 12.50 milliliter Light Olive Oil
- 1 Cauliflower Florets
- 0.06 Celeriac
- 2 Baby carrots
- 1/4 Red Onion
- 2 Spring onions
- 1/4 Lime
- 12.50 gram Cashew nuts
- 31.25 gram Chickpeas
- 15 milliliter Water
- 1/4 pinch Salt
- 1/4 pinch Sugar
- 18.75 gram Onion
- 0.13 teaspoon Black peppercorns
- 0.13 teaspoon Coriander seeds
- 1/4 sprig Thyme
- 1/4 sprig Tarragon
- 1/4 Bay leaf
- 1/4 teaspoon Salt
- 12.50 milliliter White wine vinegar
- 62.50 milliliter Water
- 1/4 Strip of orange peel
- 1/4 Strip of lemon peel
- 12.50 gram Cashew nuts
- 1/4 teaspoon Tahini
- 1/4 tablespoon Lemon juice
- 5 milliliter Vegetable oil
- 0.13 teaspoon Salt
- As required Freshly ground black pepper
- 1/4 Garlic Clove
- 12.50 milliliter Vegetable oil
- 1/2 Shallots
- As required Salt
- 1/4 Garlic Clove
- 1/4 teaspoon Mild Curry Powder
- 50 milliliter Apple juice
- 12.50 milliliter Extra virgin olive oil
- As required Freshly ground black pepper
- 1 Cauliflower Florets
- 0.06 Celeriac
- 2 Baby carrots
- 1/4 Red Onion
- 12.50 milliliter Light Olive Oil
- 2 Spring onions
Nutrition
value
value
1801
calories per serving
119 g Fat43 g Protein141 g Carbs63 g FiberOther
Current Totals
- Fat119g
- Protein43g
- Carbs141g
- Fiber63g
MacroNutrients
- Carbs141g
- Protein43g
- Fiber63g
Fats
- Fat119g
Vitamins & Minerals
- Calcium786mg
- Iron25mg
- Vitamin A9685mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B61mg
- Vitamin B9786mcg
- Vitamin B12< 1mcg
- Vitamin C287mg
- Vitamin E19mg
- Copper3mcg
- Magnesium569mg
- Manganese5mg
- Phosphorus876mg
- Selenium45mcg
- Zinc10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs