Roasted cauliflower hummus
This roasted cauliflower hummus is a delicious chickpea-free version of hummus. It's healthy, veggie-packed and low-carb.
Servings: 4 servings
Ingredients
- 1 large head cauliflower (about 300g) cut into florets
- 3 tbsp extra virgin olive oil plus extra for drizzling
- ½ tsp garlic sea salt
- 1 garlic clove crushed
- Juice of 1 lemon
- 4 tbsp tahini
- ½ tsp ground cumin
- ¼ tsp cracked black pepper
- ¼ tsp ground coriander
- 2-3 tbsp filtered water
- 1 tbsp chopped fresh parsley to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with plastic-free baking parchment.
- Place the cauliflower in a large bowl, drizzle with 1 tablespoon of the olive oil, sprinkle with garlic salt and toss to coat well. Spread evenly on the prepared tray and roast for 20 minutes, turning halfway through cooking.
- Transfer the cauliflower to a food processor with the remaining 2 tablespoons of olive oil, garlic, lemon juice, tahini, cumin, black pepper and coriander and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency.
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with chopped parsley to serve.
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