Spiced Cauliflower Hummus Food
SPICED CAULIFLOWER HUMMUS
Spruce up a pot of shop-bought hummus with Bombay mix and a roasted cauliflower topping. Serve with pitta bread for perfect party food or as a savoury snack
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Side dish, Snack, Starter
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the cauliflower into florets, saving the leaves. Tip the florets into a bowl and toss with the ground turmeric, cumin seeds, olive oil and a generous pinch of salt and pepper. Tip the cauliflower onto a baking tray, cook for 20 mins, then add the cauliflower leaves, give everything a good mix and cook for a further 5 mins. Spread the plain hummus onto a plate. Top with the roasted cauliflower and Bombay mix.
Nutrition Facts : Calories 525 calories, Fat 42 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1.2 milligram of sodium
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- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Toss cauliflower with oil in a large bowl. Spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.
- Add the cauliflower, garlic, tahini, lemon zest, lemon juice, salt, cumin, crushed red pepper and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.
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