Whipped beetroot and butterbean hummus with a rainbow slaw and crushed feta

Eat the rainbow with this fresh and bright plant-based hummus and vibrant salad
05.09.2023
  • 1 hours 15 minutes
  • Serves 10

Ingredients

  • Kalos feta cheese 60g
  • Royal Crown butterbeans 800g
  • Casa de Mare red wine vinegar 30ml
  • Red onion 100g
  • Mellow Yellow cold pressed rapeseed oil 40ml
  • Cypressa tahini paste 300g
  • Everyday Favourites sweet potato falafel bites (frozen) 20 pieces
  • Garlic (peeled) 5g
  • Fresh spring onion (chilled) 2 onions
  • Red capsicum peppers 180g
  • Everyday Favourites fancy peas (frozen) 100g
  • Pea shoots (chilled) 60g
  • Radish (chilled) 60g
  • Raw beetroot (chilled) 1kg
  • Yellow capsicum peppers 180g
  • Munchy Seeds mega omega tamari seven seed mix snack pack 25g

Method

  1. In a food processor, add the cooked beetroot, butterbeans, tahini paste, garlic, oil and the juice from 2 lemons. Blend together and whip until smooth.
  2. In a mixing bowl, add the sliced radish, sliced peppers, vinegar, chopped spring onions, and combine together. Leave to chill.
  3. Place the whipped beetroot and butterbean hummus mix into bowls. Top the hummus mix with slaw, cooked falafel, pickled pink onions, crumbled feta, pea shoots, blanched peas – and finally, a sprinkling of munchy seeds.
  This recipe is part of the health food trends 2025, click the link to discover the rest of our food and drink trends 2025.
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