Cauliflower Hummus Recipe
Cauliflower Hummus Recipe
The cauliflower lends a gorgeous nutty flavour and, garnished with some extra roasted chickpeas and veg, the texture is equally inviting.
Servings
4-6
Prep time
Cook time
Recipe
Ingredients
- 1 medium–large head cauliflower, washed but don’t pat dry
- 2–3 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove, peeled & chopped
- 1 cup cooked chickpeas
- Olive oil
- ¼ tsp sea salt, to taste
- Black pepper
- ½ cup water
- Radish, sliced, to serve (optional)
- Pomegranate seeds, to serve (optional)
- Edible flowers, to serve (optional)
Method
- Preheat oven to 200°C.
- Cut off outer leaves of cauliflower but don’t throw out. Cut into florets roughly the size of 1–2 thumbs, slicing up stem also.
- Place florets, stem and leaves (slicing any particularly thick or large leaves into smaller pieces) into baking dish with lid.
- Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to combine.
- Bake with lid on for about 15 mins, until it begins to soften.
- Remove lid and spread out cauliflower.
- Drizzle a little olive oil and sea salt over ½ cup of chickpeas and add to roasting cauliflower.
- Continue cooking for around 20 mins or until cauliflower is completely tender and golden-brown. You will probably need to remove some leaves or chickpeas earlier as they will cook more quickly.
- Remove from oven and pick out chickpeas and smaller leaves to use as garnish.
- Transfer rest to blender with remaining ingredients and blend. Add more water if you need a runnier dip.
- Taste and add extra sea salt or lemon juice, as desired.
- Place in bowl and garnish with remaining roasted chickpeas, sliced radish, pomegranate, edible flowers and extra olive oil, as desired.
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