By Meg Thompson
Do you love hummus? It is my go to for jazzing up a salad or veggie dish, to have as a snack with something crunchy to dip, or to experiment with in creating different iterations of this classic deliciousness.
Beetroot hummus is a beautiful visual, pumpkin hummus is incredible more-ish, and then there are various greens and herbs you might combine – I love coriander personally. Another nice little rendition is stirring a little fresh curry paste through your hummus – trust me, give it a go!
And here, my friends, is another idea for you – cauliflower hummus. What I love about this recipe – aside from the yummy taste and solid nutrition, is that it uses the whole cauliflower. I have roasted it for a gorgeous, nutty flavour, but you could also steam the cauliflower if you prefer. I have also roasted the leaves of the cauliflower and used them as a garnish and in the hummus itself.
I have left some chickpeas whole to use as a garnish to add texture and interest, and have also used pomegranate, radish, sesame seeds and some edible flowers from the garden to pretty it up here, but just know that it is just as delicious without too much fuss, and just a slug of olive oil on top. Make it your own!
Roasted Cauliflower Hummus: The Ingredients
1 medium-large head of cauliflower
2-3 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, peeled and chopped
1 cup cooked chickpeas
½ cup water
¼ tsp sea salt, or more to taste
Radish and pomegranate to garnish (optional)