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Mediterranean cuisine is characterised by fresh, wholesome ingredients, vibrant flavors, and a focus on simple, natural preparations and offers a host of health benefits. Rich in fresh fruits, vegetables, whole grains, and healthy fats like olive oil, it promotes heart health, reduces the risk of chronic diseases such as diabetes and certain cancers, and supports weight management. The cuisine’s abundance of antioxidants, omega-3 fatty acids, and anti-inflammatory properties contribute to improved cognitive function and digestive health.
If you are craving Mediterranean cuisine, try this incredibly delicious yet super simple spiced roasted potatoes, cauliflower and chickpeas and creamy hummus recipe shared by The Mediterranean Diet account on Instagram. The recipe can serve 4 to 6 people.
Check it out:
Ingredients
– 4 tbsp olive oil
– 1 x 400g (240g drained weight) can chickpeas
– 400g baby potatoes, washed and halved
– 400g cauliflower florets
– 2 tbsp corn flour
– 1 tsp sumac
– 1/2 tsp cumin
– 1 tsp paprika
– 1 tsp Aleppo pepper
– 1 tsp garlic powder
– 3/4 tsp sea salt flakes
– 1/2 tsp coarse black pepper
– 1 tsp dried oregano
– 1 tbsp sesame seeds
Hummus ingredients:
– 1 x 660g jar chickpeas
– 1-2 finely chopped garlic cloves (to your own taste)
– 6 tbsp tahini
– 1 tbsp extra virgin olive oil
– 1/2 tsp salt
– 60-80ml freshly squeezed lemon juice (or to your own taste)
– A little ice-cold water to loosen the mixture if necessary (just add a tbsp at a time)
Method:
1. Preheat your oven to 200c fan / 220c. Brush a large non-stick baking tray with 1 tbsp of olive oil and pop in the oven for 10 mins while you prep the vegetables.
2. Pat chickpeas completely dry and pat potatoes and cauliflower dry too. Add vegetables and chickpeas to a large bowl. Add 2 tbsp olive oil to the bowl along with sumac, cumin, paprika, Aleppo pepper, garlic powder mix again, add remaining olive oil, salt, pepper, oregano and sesame seeds, stir well again. Add everything evenly to hot tray (oil should sizzle).
3. Roast for 30-35 mins, turning potatoes and cauliflower halfway through (if some cauliflower florets start browning too much, remove before the 30 minutes is up) until crispy all over.
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