Beet Hummus Bowl

With Za'atar Lentil, Turmeric Rice and Creamy Lemon Dill Tahini Dressing

Prep time: 20 minutes
Serves 1

Ingredients

Turmeric Rice:

Beet Hummus Bowl with Za’atar Lentil, Tumeric Rice and Creamy Lemon Dill Tahini Dressing

    • 3/4 cup rice
    • 1 teaspoon alphaVIE turmeric chai powder

Crunchy Lentils:

  • 1 tin of brown lentils
  • 1/2 a leek finely sliced
  • 1 teaspoon zaatar herb mix
  • 1 teaspoon coconut oil

Creamy Lemon and Dill Dressing

  • 1 tablespoon tahini
  • 2 tablespoons coconut yogurt
  • 2 teaspoons lemon juice
  • good pinch salt and pepper
  • 1 garlic cloves
  • 1 teaspoon maple syrup
  • 1 teaspoon chopped dill

Betroot Hummus

  • 1 ½ cups sprouted chickpeas*
  • 1 medium beetroot, grated
  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil

*You can also use regular cooked or tinned chickpeas for this recipe.

Salad

  • Cherry tomatoes
  • Cucumber
  • Red cabbage

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Method

1

For the Turmeric Rice
Add the rice to saucepan with the turmeric power. Add 1 ½ cups of water, bring to the boil and then reduce the heat to simmer until the rice is cooked and the water absorbed.

2

For the crunchy Lentils
Preheat the oven to 180 degrees celsius.
Add all ingredients to a baking tray and mix well.
Bake for around 20 -25 minutes, stirring half way through until the leek is cooked and the lentils are a little crunchy.

3

For the Creamy Lemon and Dill Dressing
Place all ingredients in a small bowl and mix until smooth and creamy. You may need to add a little water to reach your desired consistency.

4

For the Betroot Hummus

  • Add all ingredients to your food processor.

  • Blend until smooth.

  • Store in an airtight container or glass jar in the fridge for 3–4 days.

5

To build the bowl:

Chop the Cherry tomatoes, Cucumber and Red cabbage

6

Place all parts of your recipe side by side in a bowl. Enjoy.

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