Roasted lemon can be sweet, a little bit smokey and the tartness is mellowed out. It's the perfect addition to your favourite mediterranean dip - hummus. You can also use the juice from the roasted lemon if preferred.
1 1/2 cup cooked white beans, drained and rinsed
1/3 cup smooth tahini
2 tbsp extra virgin olive oil
3 tbsp fresh lemon juice, add more if preferred
1 garlic clove
1/2 tsp sea salt
5 tbsp water, add more or less as needed
1 lemon, sliced
red pepper flakes
warm pita bread
Add all the ingredients in a food processor. Process until the hummus is smooth and creamy.
Roast each slices of lemon in a roasting pan for 30-60s each side until you see a prominent grill mark.
Pour in your favourite Coconut Bowls and serve with spices, roasted lemon and herbs.
Maria is an architect with a Masters in Sustainable Environmental Design by day and a real foodie by night. She loves creating easy and simple plant-based recipes and is passionate about our environment and all things sustainable.
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