This is an easy recipe for hummus with roasted cauliflower, sultanas, and cashew nuts. This delicious topping adds so much flavour and texture as well as a dash of sweetness. Perfect to serve as an appetizer with your favourite bread to scoop it up. It’s not something you want to skimp on either so I made a generous portion.
I sampled a white bean hummus from Table Seven a few weeks back and they had made a similar topping which inspired me to make this. I’m not entirely sure why I have been eating hummus without abundant toppings all my life and I feel like I have failed in some way. Hummus is greatly enhanced by a range of toppings to add texture, flavour, and juiciness. I probably also wouldn’t have added sultanas to hummus thinking the sweetness wouldn’t work, but boy does it really work.
I’m a huge fan of all manner of raisins and dried fruit so developing recipes using them is so easy for me. I’ve combined the method of infusing garlic into the lemon juice as I did with my best ever roasted beetroot hummus recipe, but to make things easier here, I have used a tin of chickpeas. You can follow that recipe if you want to use dried chickpeas. I adore roasted cauliflower too, so have roasted off small florets to add to the hummus. I kept a few back to add to the topping too, but you could leave that out and stick with the nuts and sultanas.
Roasted cauliflower hummus with sultanas & cashew nuts
- 1 small cauliflower about 380-400gms when trimmed, cut into small florets
- 1 Tbsp olive oil
- 2 cloves garlic
- Juice of a lemon
- 1 tin chickpeas rinsed and drained
- 2 Tbsp tahini
- ¼ tsp ground cumin
- Salt & pepper
- ¼ cup golden sultanas
- 50 gm roasted cashew nuts
- 1 Tbsp finely chopped parsley
- 2 tsp olive oil
- ¼ cup reserved roasted cauliflower optional
- 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.
The best roast beetroot hummus (can be converted to roasted butternut)
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