This is a lovely take on the legume-based hummus. It’s a beautiful, creamy dip that’s loaded with goodness.
Servings
6
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1 head cauliflower, broken into small florets
- 2 cloves garlic, skin on
- 4 tbsp olive oil
- Sea salt & pepper, to taste
- ¼ cup hulled tahini
- Juice 1 lemon (approx. ¼ cup)
- ¼ tsp ground cumin
- ⅛ tsp ground coriander
- 2 cubes ice
To Serve - Handful parsley or coriander leaves
- 1 tbsp sunflower seeds, toasted
Method
- Preheat your oven to 200ºC fan-forced.
- Toss the cauliflower florets with the garlic and 2 tbsp olive oil. Season well, spread out on a tray and roast for 20 mins.
- Blend the roasted cauliflower, garlic (flesh removed from the skin), remaining olive oil, tahini, lemon juice, spices and 2 cubes of ice until smooth and creamy.
- Serve drizzled with extra olive oil, parsley or coriander leaves and sprinkle with toasted sunflower seeds.
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