Roasted cauliflower hummus with sultanas & cashew nuts
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Roasted cauliflower hummus with sultanas & cashew nuts
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An easy roasted cauliflower hummus recipe with a delicious topping of sultanas and rosted cashw nuts
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Ingredients
Hummus:
- 1 cauliflower about 380-400gms when trimmed, cut into small florets, small
- 1 Tbsp olive oil
- 2 cloves garlic
- lemon juice of a
- 1 chickpeas rinsed and drained, canned
- 2 Tbsp tahini
- ¼ tsp cumin ground
- salt
- black pepper
Sultana garnish:
- ¼ cup sultanas golden
- 50 cashew nuts roasted
- 1 Tbsp parsley finely chopped
- 2 tsp olive oil
- ¼ cup cauliflower optional, roasted, reserved
Instructions
- First, roast the cauliflower. This can be done in advance. Preheat the oven to 190C and toss the small cauliflower florets in the olive oil and scatter on a baking tray. If you ware wanting to use some of the roasted cauliflower as a garnish, ensure there are a handful of very small florets. Season with salt & pepper and roast for about 20 – 25 minutes until golden.
- Bash the garlic cloves with the salt in a mortar & pestle and add the lemon juice and blend to combine. Allow this to infuse for around 10 – 20 minutes. Strain the juice from the garlic pushing all the liquids out and discard the solids reserve the juice.
- In the bowl of a food processor or power blender, add the chickpeas, the cooled roasted cauliflower, tahini, lemon juice, cumin, salt & pepper as well as about 4 Tbsp of water and blend until smooth. This may take a while depending on how powerful your food processor is. Add a little more water if you feel it is too thick.
To make the sultana garnish:
- Soak the ¼ cup sultanas. In boiling water for about 5 minutes to plump up. Strain and add to a small bowl with all the other ingredients.
- To serve, spread the hummus on a plate and scatter over the golden sultana and cashew nut topping & drizzle olive oil. Serve with bread or pita.
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