Cauliflower Hummus with Harissa Crackers

Name: Cauliflower Hummus with Harissa Crackers
Yield: 1 serving
Ingredients: 2 cups cauliflower; 1 clove garlic; Juice of 1 lemon; 1 tablespoon Tahini; 1 teaspoon cumin; ½ teaspoon salt; 5 tablespoons extra virgin olive oil; To serve: black pepper; 1 cup milled flax seeds; 2 large eggs; 2 teaspoon harissa paste; 2 tablespoons almond meal; ½ teaspoon salt; To serve: a selection of vegetable crudités and olives

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Cauliflower Hummus with Harissa Crackers

Iris Warren

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This makes a total of 4 servings of cauliflower hummus with harissa crackers. Each serving comes out to be 484 Calories, 42.08g Fats, 4.96g Net Carbs, and 13.6g Protein.

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Ingredients

Hummus:

2 cups cauliflower
1 clove garlic
Juice of 1 lemon
1 tablespoon Tahini
1 teaspoon cumin
½ teaspoon salt
5 tablespoons extra virgin olive oil
To serve: black pepper chopped fresh parsley, olive oil.

Crackers:

1 cup milled flax seeds
2 large eggs
2 teaspoon harissa paste
2 tablespoons almond meal
½ teaspoon salt
To serve: a selection of vegetable crudités and olives.

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Instructions

Chop the cauliflower into florets and steam for 4 minutes, allow to cool.
Begin to prepare your crackers by combining all the ingredients together until a dough forms.
Roll out the dough between 2 sheets of baking parchment until it reaches the desired thickness – the thinner the cracker the crisper it will be.
Score the dough with a knife to create a grid, this will make it easier to break apart once cooked. Bake for 10 minutes at 350°F then flip the crackers and bake for 5 minutes more.
Meanwhile prepare the hummus by using a food processor to blend the cooked cauliflower, garlic, lemon juice, tahini, cumin, salt, and olive oil. Keep processing until almost smooth.
To serve - top the hummus with a swirl of olive oil, chopped fresh parsley and cracked black pepper. Present on a platter with the crackers and optional vegetable crudités.