Cauliflower Hummus

You can never have enough hummus recipes under your belt and so… cauliflower hummus. Buy some ready-to-go pitta bread, olives and Lebanese pickles, throw them on a platter with a few slices of pastirma and bits of Turkish string cheese or feta, wedges of tomato, olives and slices of cucumber and, voila: your mezze plate is sorted.

Serves 4–6

  • 800 g (1 lb 12 oz/about 1 small) cauliflower, trimmed and cut into small florets
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 x 400 g (14 oz) tin chickpeas, drained
  • 1 teaspoon ground cumin
  • 4 tablespoons tahini
  • 2 tablespoons lemon juice, or to taste
  • 2 tablespoons pine nuts, toasted
  • Sumac, to sprinkle
  • Pitta bread, olives and Lebanese pickles etc, to serve

Preheat the oven to 180°C (350°F).

Place the cauliflower in a single layer on a large baking tray and drizzle with 2½ tablespoons of the oil. Roast for
30 minutes, stirring occasionally, or until the cauliflower
is golden and tender. Cool slightly.

Reserve half the cauliflower and place the other half in a food processor with as much olive oil as you can pour off the tray. Add the garlic and process until smooth, then add the chickpeas, cumin, tahini, lemon juice, remaining olive oil and 3 tablespoons water. Process until the mixture is very smooth. Season to taste with
sea salt and freshly ground black pepper, adding a little extra lemon juice if necessary.

Arrange in a serving bowl, then scatter with the reserved roast cauliflower and pine nuts. Sprinkle with sumac to taste, then serve with pitta bread, olives and pickles.

Download printable version here

Images and recipes from Cauliflower Is King by Leanne Kitchen, Murdoch Books, RRP $19.99 Photography by Leanne Kitchen, Illustrations by Alissa Dinallo and Kitty Clement’.

Leanne Kitchen

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