Roasted onion and cannellini bean houmous with vegetable crudités

Roasted onion and cannellini bean houmous with vegetable crudités

By
From
Heart Disease
Serves
1

This can be a super-quick option. The onions can be roasted the day before so it is quick to throw together. Or, if you have more time on your hands, they can be done there and then, giving a nice warmer houmous which is an interesting variation.

Ingredients

Quantity Ingredient

For the houmous

Quantity Ingredient
1 small red onion, thickly sliced
1 1/2 tablespoons olive oil
low-sodium salt
1 garlic clove, finely chopped
400g canned cannellini beans, drained

For the crudités

Quantity Ingredient
2 carrots, cut into batons
1 celery stick, cut into batons
4-5 whole radishes… or any combination of vegetable crudites you would like!

Method

  1. Preheat the oven to 200°C.
  2. Place the sliced onion in a small roasting tin and drizzle with about 2 teaspoons of the olive oil, with a pinch of low-sodium salt. Roast in the oven for 20–25 minutes, until the onions are soft and beginning to caramelise.
  3. Place the roasted onion, garlic, cannellini beans, remaining oil and a pinch of low-sodium salt into a food processor and process into a thick houmous. Transfer to a serving bowl and set in the centre of a plate.
  4. Surround with the vegetable crudités and serve.

Note

  • Good source of flavonoids, soluble fibre, carotenoids and ajoene.
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