An easy roasted cauliflower hummus recipe with a delicious topping of sultanas and rosted cashw 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
50gm 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.