With the change of seasons, a change occurs within us. We cannot expect everything to remain the same, and why would we? There are so many wonderful things to do and experience!
Summer, the season with the most diverse selection of fresh fruits and vegetables, has passed, but the autumn also has a lot to offer. You can enjoy sweet potatoes, courgettes, mushrooms, beetroot…
You will definitely want to make the most of these vegetables during the season, and an interesting way to do so is by combining them with hummus. Hummus fits into the autumn menu perfectly. Our flavours, such as SHIITAKE and PUMPKIN, possess real hints of the season and, together with other Ribella Hummuses, help infuse the autumn with good, healthy and exciting food. Our colourful suggestion for an autumn hummus salad is an excellent choice as a light and nutritious meal.
Try making it and let us know if you liked it.
Preheat the oven to 200 °C and put the parsley, carrot, chickpeas and cumin seeds into a previously oiled baking pan. Season to taste and bake for 30-40 minutes with occasional mixing.
When the vegetables have become softer, add the beetroot and a tablespoon of honey and bake for another 10 minutes.
Use the hummus by putting it on a larger plate or saucer where you will serve the salad. When the vegetables are done, spray everything with vinegar and lightly mix in the baking pan. Afterwards, place the mixture on the plate with the hummus, sprinkle with fresh mint leaves and shredded feta cheese. Drizzle with the juices that remained from baking the vegetables and the delicious hummus salad is ready! Although this recipe works well in any season, it would be at its best during the autumn, when the main ingredients are in the season.
Even if you don’t feel ready for cooler days, Ribella Hummus will light up your plate whenever you feel like it.
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