Middle Eastern Vegetables with White Bean Dip
This Middle Eastern veggie tray bake is a hearty, hands-off plant-based dinner with warming spices and a creamy tahini white bean dip. Easy and delicious!
Servings 4 serves
Calories 682kcal
Equipment
- Oven
- High powered blender
Ingredients
- 1 medium cauliflower cut into florets; approx. 2.2 lb / 1kg
- 4 cups butternut squash peeled and diced into 1-inch cubes; approx. 500g
- 3 cloves garlic unpeeled, for dip
- 1 tbsp olive oil extra virgin
- ½ tsp salt
- 1 medium red bell pepper cut into large pieces
- 1 medium red onion cut into 8 wedges
- 1 15 oz can chickpeas drained and rinsed; approx. 400g
Spice Dressing
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tbsp smoked paprika
- 1 tbsp ground cinnamon
- 1 tsp salt
- ¼ tsp cayenne pepper optional
- ¼ tsp black pepper cracked
- 2 tbsp olive oil extra virgin
White Bean Dip
- 2 15 oz cans white beans cannellini or butter beans rinsed and drained; approx. 800g total
- ⅓ cup tahini approx. 85g
- ⅓ cup lemon juice juice from about 2 large lemons; approx. 80g
- 1 tbsp white miso paste
- 1 tsp salt
- ⅓ cup olive oil extra virgin; approx. 67g
To Serve
- fresh parsley leaves for garnish
- lemon wedges to serve
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the cauliflower, butternut squash, and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Toss to coat. Roast for 25 minutes, or until the squash is just tender.
Make the spice dressing:
- In a small bowl, whisk together the cumin, coriander, smoked paprika, cinnamon, 1 teaspoon salt, cayenne (if using), black pepper, and 2 tablespoons olive oil.
- Remove the tray from the oven and carefully set the garlic cloves aside to cool. Add the red bell pepper, red onion, and chickpeas to the tray. Pour the spice dressing over the vegetables and gently toss or brush to coat.
- Return the tray to the oven and roast for another 20 minutes, or until all vegetables are tender and golden.
Make the white bean dip:
- Peel the roasted garlic cloves. In a high-powered blender or food processor, combine the garlic, white beans, tahini, lemon juice, miso paste, and salt. Blend until smooth, scraping down the sides as needed. With the motor running, gradually stream in the olive oil. Add a splash of water or extra oil if a thinner consistency is preferred. Taste and adjust seasoning.
Serve:
- Divide the dip between plates and spread into a thick layer. Top with the roasted vegetables. Garnish with parsley and serve with lemon wedges.
Video
Nutrition
Calories: 682kcal | Carbohydrates: 68g | Protein: 21g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Sodium: 1712mg | Potassium: 2063mg | Fiber: 17g | Sugar: 11g | Vitamin A: 14742IU | Vitamin C: 197mg | Calcium: 283mg | Iron: 9mg