Rainbow Hummus Bowl

Ingredients

• 2 small sweet potatoes (200–225 g each)
• 1 eggplant
• 2 red onions
• 5 tbsp olive oil
• Salt
• Pepper
• 2 Garlic cloves
• 250 g chickpeas (drained weight; canned)
• 60 g beetroot (pre-cooked and vacuum-packed)
• 2 tbsp tahini (15 g)
• 2 tbsp lemon juice
• 1 pinch cumin
• 1 apple (or kaki)
• 1 tbsp honey
• 1 tsp dried thyme
• 1 cucumber
• 150 g cherry tomatoes
• 150 g radishes
• 1 handful herbs
• 2 tbsp edible flowers (e.g., borage)
• 2 tsp Sesame seeds

Instructions

1. 1.

   Peel and scrub the sweet potatoes. Wash the eggplant. Cut both into separate 1.5 cm cubes. Peel the onions and cut into wedges.

2. 2.

   Spread everything on a baking sheet lined with parchment paper, drizzle with 2 tbsp oil, season with salt and pepper. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

3. 3.

   Meanwhile, peel the garlic for the hummus. Drain the chickpeas. Cut the beetroot into pieces. Blend all together with tahini, 2 tbsp oil and lemon juice in a blender until smooth. Season with a pinch of cumin, salt and pepper.

4. 4.

   Wash and optionally core the apple or kaki, cut into wedges. In a pan heat the remaining oil for 2–3 minutes, add honey, caramelise over medium heat and sprinkle with thyme.

5. 5.

   Peel and wash the cucumber, spiral‑cut into thin ribbons. Wash the tomatoes and halve them. Peel and wash the radishes, halve them as well. Rinse herbs and flowers, pat dry.

6. 6.

   Spread hummus on a plate. Arrange all vegetables by color in rainbow order on top. Sprinkle with sesame seeds and garnish with herbs and edible flowers before serving.