When you say warm weather, we say hummus! This month we introduce you to a slight variation to the original chickpeas hummus recipe. You won’t believe how good this creamy and light summer night dip is!
Serves: 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
- 1 large head cauliflower
- 3 tbsp olive oil
- ¼ cup tahini
- Juice from 1 lemon
- 1 garlic clove
- ¼ tsp ground cumin
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp ground cumin
- Pepper to taste
- Sunflower seeds (optional)
- Chopped parsley (optional)
Method:
- Preheat oven to 200°Celsius
- Cut the cauliflower florets from the head and place on a baking tray. Drizzle with 1 tbsp of olive oil and toss to combine. Place the baking tray in the oven and roast for about 20 minutes.
- Transfer the cauliflower into a blender. Add the tahini, 2 tbsp of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
- Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.
