Roasted Cauliflower Hummus
Cauliflower is naturally rich in B-vitamins and fiber and contains 100% of the daily recommended amount of vitamin C per 100g serving.
And this recipe is a great low-carb alternative to your usual dips, spreads, and meal accouterments.
Serve it up with some freshly sliced raw veggie sticks for a quick and wholesome snack or as part of a tasty wrap or shawarma.
Ingredients for the roasted cauliflower
- 2 cups cauliflower florets, washed and dried
- 1 tsp paprika
- 1 tsp ground coriander
- Olive Oil
- Salt and pepper
- Garlic flakes
Ingredients for the hummus
- 1 ½ cups canned chickpeas
- ¼ cup olive oil
- 1 tbsp smooth peanut butter
- 2-3 tbsp lemon juice
- ½ tsp paprika
- ½ tsp ground coriander
- Dukkha
- Pine nuts
- Salt and pepper to taste
- Dill to serve
Method
1 - Preheat the oven to 180°C. Place the cauliflower florets in a bowl, and drizzle with olive oil. Add the paprika, coriander, salt, and pepper and mix well. Pour out onto a parchment paper-lined sheet and bake for 20-25 minutes.
2 - Add the hummus ingredients to a blender and blend until smooth. Add more milk or water if needed before adding half of the baked cauliflower to the hummus.
3 - Blend again until smooth and serve the hummus with the last bit of roasted cauliflower, dukkha, pine nuts, fresh dill, and toasted bread.
Sounds yum right? Serve, impress and enjoy!
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