Roasted Cauliflower Hummus
Hummus is an all time crowd favourite dip and adding in the roasted cauliflower gives it a whole new dimension and flavour hit. Keep it chunky or add add in some additional lemon juice to make it uber smooth.
Roasting Your Cauliflower
If you find you want to quicken up this recipe, you can cut up your cauliflower into florets, follow the same drizzle of olive oil and salt and chilli sprinkle over the top and only roast for around 15 mintues or until the cauliflower is roasted.
If you don’t have any cauliflower and you’re looking to try a more traditional hummus, why not try this hummus recipe!
I found this dip goes with everything! I love it with gorgeous vegan crackers and beautiful fresh fruit and vegetables such as baby capsicums, cucumbers, cherry tomatoes and it’s the best with sliced strawberries! Enjoy it with a vegan lunch board, as a post workout snack or as a spread! Whatever way you serve it up, enjoy!
Roasted Cauliflower Hummus
Equipment
- Oven
- Food Processor
Ingredients
- 1/2 Cauliflower
- 1 can Chickpeas drained & washed
- 4 tbsp Olive Oil
- 1/4 cup Tahini
- 1 1/2 Lemon juiced
- 1 clove garlic
- 1/2 tspn Cumin ground
- 2 stalks Fresh parsley
- Himalyan pick rock salt
- Salt & Pepper to taste
- Chilli ground
Instructions
- Preheat your oven to 200 degrees Celsius
- Keeping the whole cauliflower together, place it on a lined baking tray. Drizzle with 1 tablespoon of olive oil all over the cauliflower adding a good grind of rock salt and ground chilli (to your spice liking). Place in the preheated oven and roast for 30 minutes. The cauliflower will start to brown on top, which is fine.
- Transfer the roasted cauliflower to your food processor and add the chickpeas, 3 tbsp of olive oil, the lemon juice, tahini, garlic clove, cumin, parsley and a generous grind of salt & pepper to taste. Process on high until it reaches a consistency you love.
- Transfer to a bowl and garnish with a pinch ground chilli, a pinch of parsley & a drizzle of olive oil.
