Adapted from Busy In Brooklyn

Base:

Chummus (you can make your own, I use Obela)

Toppings:

1)Carrots:

3 medium carrots

1 clove garlic, crushed

¼ c olive oil

1 Tb lemon rind

¼ c coriander, roughly chopped

Grate carrots

Mix with:

Olive oil

Lemon Rind

Coriander

Garlic

2) Beetroot:

3 Beetroots

1 Tb olive oil

Juice of ½ lemon

Salt

Pepper

Handful of parsley- roughly chopped

Roast whole beetroot in oven wrapped in foil until soft (around 2 hours)

Unwrap and peel

Cut into wedges

Mix with olive oil, lemon, salt, pepper and parsley

3)Green Beans

¼ kg green beans

1 Tb olive oil

2 Clove garlic minced

½ Tb pomegranate molasses

Salt

Pepper

1 Tsp toasted sesame seeds

Heat oil in wok or skillet

Add green beans and sauté over high heat for 4-5 min

Lower heat and stir in garlic

Add pomegranate molasses, salt, pepper, sesame seeds.

4) Pumpkin

½ butternut pumpkin

2 Tb olive oil

2 tsp cumin

1 Tb honey

Salt

Cut pumpkin into cubes

Mix in bowl with olive oil, cumin, honey and salt

Roast on baking sheet for 30 min

5) Leeks

1 leek

2 Tb oil

Salt

Pepper

Cut green ends off leek and discard

Cut up leek into little squares

Heat olive oil on skillet

Add leeks

Sauté until caramelized and season to taste with salt and pepper

6) Pomegranate seeds

7) Pitted dates