Easy Jersey Royals And Bean Traybake With Creamy Houmous
Are you looking for a super tasty, easy-to-make, and flavorful dinner option? Try this delectable combination of Jersey Royals potatoes, cannellini beans, and cauliflower with creamy houmous! It’s perfect as a weeknight meal when time is tight or as an impressive dish to share at your next weekend gathering.
This delicious pattern of flavours gives the dish added depth that will have everyone reaching for seconds (if they aren’t already finished!). So come along, friends – let’s explore all this creation has to offer!
Vegetarian roasted baby potatoes, cannellini beans, and cauliflower traybake with a creamy houmous
I have to say (not being big-headed or anything) this is the best vegan and veggie traybake dish I’ve ever tasted. Sometimes vegan and veggie dishes can be a bit boring, but this recipe is definitely not! It’s full of delicious flavours and beautiful textures in your mouth. The houmous is creamy and light, as it has no tahini. Are you salivating yet??
What you’ll love about this recipe
- Only 10-minute prep work
- Everything is baked in one tray
- Really tasty!
- Leftovers the day after taste even better!
- You will make it again and again.
- Perfect for vegans and vegetarians
- Inexpensive!
Ingredients
- 4 tbsp Olive Oil
- 400 g Cannellini Beans
- 400 g Cauliflower Florets
- ½ tsp Cumin
- 1 tsp Paprika
- 1 kg Baby Potatoes (Jersey Royals cut into quarters)
- 3 tbsp Cornflour
- 2 tsp Garlic Powder (or granules)
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 tsp Dried Oregano
- 2 tbsp Sesame Seeds
Houmous without Tahini
In this houmous, there is no tahini which gives the houmous a light, fresh taste.
- 400 g Chick Peas (Canned)
- 1 lrg Clove of Garlic (or 2 small)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 2 Lemons (Juice)
- Little water
How to make a vegan traybake that is super tasty!
Leftovers
If you have leftovers, you can either cover the roasting tin with tin foil and keep it in the fridge for 2 days or transfer it to an airtight container and keep it in the refrigerator for 3 -4 days. A great leftover dish for packed lunches and picnics!
Easy Jersey Royals And Cannellini Beans With Creamy Houmous
Equipment
Ingredients Â
- 4 tbsp Olive Oil
- 400 g Cannellini Beans
- 400 g Cauliflower Florets
- ½ tsp Cumin
- 1 tsp Paprika
- 1 kg Baby Potatoes (Jersey Royals cut into quarters)
- 3 tbsp Cornflour
- 2 tsp Garlic Powder (or granules)
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 tsp Dried Oregano
- 2 tbsp Sesame Seeds
Humous
- 400 g Chick Peas (Canned)
- 1 lrg Clove of Garlic (or 2 small)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 2 Lemons (Juice of)
- Little water
InstructionsÂ
- Preheat the oven to 200℃FAN/220℃/Gas 7. Brush a large roasting tray with 4 tbsp Olive Oil and put in the oven for 10 minutes.
- Drain the can of 400 g Cannellini Beans, wash the 1 kg Baby Potatoes and 400 g Cauliflower Florets and pat dry with paper towels. Add to a large bowl and sprinkle with the 3 tbsp Cornflour. Mix well with your hands
- Add the ½ tsp Cumin, 1 tsp Paprika, 2 tsp Garlic Powder, 1 tsp Sea Salt, ½ tsp Ground Black Pepper, 2 tsp Dried Oregano and 2 tbsp Sesame Seeds to the bowl and mix thoroughly.
- Transfer to the roasting tin and spread out evenly. Bake for 40 minutes, turning halfway through.
- Meanwhile, make the houmous. Put the 400 g Chick Peas and 1 lrg Clove of Garlic into a food processor or mini chopper and give it a quick whiz. Add the juice of 2 Lemons and 2 tbsp Olive Oil and blend until smooth. Add a Little water if it's too thick, and add the 1 tsp Salt. Blend again until you have the right consistency.
- To serve, add a couple of tablespoons to a plate or bowl and spread out, then add the jersey royal mixture on top. Enjoy!
Beautiful!