Tabouli Mezze Bowls with Sweet Pea Hummus & Sumac Carrots

Tabouli Mezze Bowls

with Sweet Pea Hummus & Sumac Carrots

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dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
15g
CARBOHYDRATES
84g
PROTEIN
18g

MAIN INGREDIENTS

  1. 2 rainbow carrots
  2. 1 tsp ground sumac
  3. 13.4 oz cannellini beans
  4. 1 lemon
  5. 2 garlic cloves
  6. 1 shallot
  7. ¼ oz fresh mint
  8. ½ cup green peas
  9. 1 grilled flatbread
  10. 7 oz Cedar’s Tabouli
  11. 2 tsp vegetable oil*
  12. 4 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Zester
  • Food processor

INSTRUCTIONS

1
Roast the sumac carrots
Preheat oven to 425°F. Peel the carrots and cut into 2 inch long sticks. Transfer to a baking sheet and toss with 2 tsp vegetable oil, ground sumac, and a pinch of salt and pepper. Roast the carrots until tender and browned on the bottom, about 12 to 15 minutes.
2
Prepare the vegetables
Drain, rinse, and dry the cannellini beans. Zest and halve the lemon. Peel and mince the garlic. Peel and thinly slice the shallot. Pick the mint leaves from the stems.
3
Marinate the beans
Add just ½ cup cannellini beans, lemon zest, just half of the minced garlic, sliced shallot, 2 tbsp olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine and let the beans marinate until plating.
4
Make the mint pea hummus
Add the remaining cannellini beans, lemon juice, remaining garlic, mint leaves, green peas, 2 tbsp olive oil, and a pinch of salt and pepper to a food processor. Blend until smooth, about 2 to 3 minutes.
5
Serve
Pop the flatbread into the oven to toast, about 5 to 7 minutes. Remove from the oven and cut into 8 triangles. Divide the tabouli between bowls. Serve alongside the sumac roasted carrots, marinated cannellini beans, and mint pea hummus. Enjoy with the warm flatbread. Dig in!