Hummus. Minus the chickpeas. Say What!?
And, this is my all-time favourite Hummus. I feel a little guilty saying that because I do love my chickpeas. But, when it comes to Hummus, I like mine creamy from roasted cauliflower. Have you tried hummus with Cauliflower before? If not you need to and I have the perfect recipe for you.
This Cauliflower Hummus is:
Creamy
Light
Full of fibre
Incredibly flavourful and;
Good for you!
I love to slather this hummus on freshly toasted sourdough and top with grilled asparagus to make a café-worthy brunch.
It’s also wonderful with crackers or just eaten straight off the spoon, how I mostly eat this because I promise, it’s THAT good.
I have listed this recipe as yielding 4 servings. Please keep in mind I have counted 4 servings when used as very thick generous spread on 2 large pieces of sour dough toast x 4 servings. If you’re serving this with crackers, it’s going to go a lot further than 4 servings however I will warn you, it will be easily demolished because, YUM.
If you have any questions or if you make this recipe, or even have an idea for a recipe you would like to see ‘veganised’, drop me a comment below or let me know on Instagram @theplantritionist
Talitha xx
Break cauliflower into florets and place on an oven tray with a little oilive oil, salt and pepper. Bake in the oven on 200 degrees until the cauliflower is cooked the whole way through and the edges are dark brown - this adds flavour.
Place all ingredients into a food processor and process until smooth, this may take a few minutes.
Pour into a serving dish and garnish with fresh mint leaves, chilli flakes, olive oil and pine nuts. A dusting of a little extra lemon zest adds a nice touch too.
Ingredients
Directions
Break cauliflower into florets and place on an oven tray with a little oilive oil, salt and pepper. Bake in the oven on 200 degrees until the cauliflower is cooked the whole way through and the edges are dark brown - this adds flavour.
Place all ingredients into a food processor and process until smooth, this may take a few minutes.
Pour into a serving dish and garnish with fresh mint leaves, chilli flakes, olive oil and pine nuts. A dusting of a little extra lemon zest adds a nice touch too.
