Hummus Bi Arnabeet - Hummus with Roasted Cauliflower
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4
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Calories
549 kcal
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Course
Main Course, Appetizer
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Cuisine
Lebanese
Hummus Bi Arnabeet - Hummus with Roasted Cauliflower
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Creamy, nutty hummus topped with charred Cauliflower and spiced pine nuts is a taste sensation!
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Ingredients
For the Roasted Cauliflower
- 1 cauliflower (divided into small florets)
- 1/2 cup olive oil
- salt & pepper
For the Hummus
- 1 can garbanzo beans (chickpeas)(14oz/400g)
- 2 tbsp tahini paste
- 2 tbsp Greek style yoghurt (plain)
- 1 garlic clove (minced)
- 1/4 cup extra virgin olive oil
- 1/2 lemon (juice of)
- 1/2 tsp salt
For the Spiced Pine Nuts
- 1/3 cup pine nuts (pignola)
- 1 tsp cumin seeds
- 2 tbsp Chilli oil
- 2 tbsp ghee (or butter) (vegans use extra virgin olive oil)
- 1/2 tsp salt
Other Ingredients
- 2 tbsp parsley (chopped)
Instructions
To Roast the Cauliflower
- Preheat oven to 200ºC/400ºF
- Separate the cauliflower into small florets and arrange in one layer on a sheet pan. Drizzle generously with olive oil and season with salt & pepper. Using your hands, toss the cauliflower around to coat everything.
- Roast in oven for up to 50 minutes - turn the cauliflower around every 10 minutes to char evenly. Remove when it's dark brown, but not burnt.
How to make the Hummus
- Remove the skins from the garbanzo beans (if you're doing this). Discard the skins.
- Add to a food processor along with all the other hummus ingredients. Blitz for 1 minute until everything is smooth. For this recipe I like my hummus a little thinner than usual, so I add either a little water or retained garbanzo juice from the can (about 1/4 cup at a time) until I get a 'just pourable' texture. This step is up to you! Refrigerate the hummus until needed.
How to make the spiced pine nuts
- In a small frying pan, combine the two oils and heat over a moderate temperature until just hot. Add the cumin seeds, pine nuts and salt and fry for 1 minute. We don't want the nuts burn, so take them off the heat before they turn brown - they'll continue to cook in the oil.
- Remove from heat and tip everything into a bowl to cool.
Arranging the Dish.
- Spoon or pour the hummus onto a large serving platter and spread to cover the surface. Gently spoon over the cauliflower pieces (be sure to get all the small charred bits - it's all flavour!).Spoon over the spiced pine nuts and oil then finally scatter over the parsley.Serve with flatbreads.
Nutrition Information
Show Details
Calories
549kcal
(27%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
56g
(86%)
Saturated Fat
11g
(55%)
Cholesterol
20mg
(7%)
Sodium
631mg
(26%)
Potassium
536mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
160IU
(3%)
Vitamin C
79mg
(88%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 56g | 86% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 20mg | 7% |
| Sodium | 631mg | 26% |
| Potassium | 536mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 79mg | 88% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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