Rainbow-Bowl with bean hummus

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and dice the potatoes. Put them in a bowl and mix with salt, pepper, chilli and 3 tablespoons of oil. Distribute on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

2. 2

   manufacturer) bake for about 25 minutes. Cook lentils in boiling water according to package instructions. Wash, clean and blanch the mangetouts in boiling salted water for about 1 minute. Quench cold and drain.

3. 3

   Cut small.

4. 4

   Halve, clean, wash and finely dice the peppers. Drain the tomatoes and collect 2 tablespoons of oil. Dice the tomatoes finely. Mix tomatoes and peppers with tomato oil and vinegar, season with salt and pepper.

5. 5

   Quarter the pomegranate, remove the seeds and remove the white parting skin. Cut avocado in half, remove seeds and peel the flesh. Cut the flesh into slices. Season with salt and pepper and sprinkle with 2 tbsp. lemon juice.

6. 6

   Drain the lentils, rinse with cold water and allow to drain.

7. 7

   Roast the pine nuts in a pan without fat, take them out and let them cool down. Pour beans into a sieve, rinse and drain. Peel garlic and onion, chop finely. Wash herbs, shake dry.

8. 8

   Pluck off leaves and chop them. Puree beans, garlic, herbs, about half of the pine nuts and sour cream. Season to taste with paprika, 4 tablespoons lemon juice, salt and pepper. Remove potatoes from the oven.

9. 9

   Whisk 6 tbsp. lemon juice with salt, pepper and sugar. Fold in 6 tbsp. oil in a thin stream. Mix approx. 2/3 of the vinaigrette with the lentils, the remaining vinaigrette with the mangetout. Put some dip in the middle of a large plate.

10. 10

    Spread the prepared ingredients around the dip. Sprinkle with paprika powder and remaining pine nuts. Add the remaining dip.

Nutrition Facts

KCAL
620 kcal

CARBS
47 g

FATS
40 g

PROTEINS
16 g