Roasted Cauliflower Hummus

Hummus is a great go-to snack packed with nutrients, it offers a good source of fibre and resistant starch both great for gut health.

Serves 4

Ready in 30 mins

Ingredients

Roasted Cauliflower Hummus

• 1/2 small head of cauliflower, trimmed and cut into florets

• 1 large garlic clove

• Extra virgin olive oil spray

• 400g tin chickpeas, drained (keep the liquid) and rinsed

• 1 tbsp tahini

• Juice of 1/2 lemon

• 1 tbsp extra virgin olive oil

• Paprika

• Vegetables for dipping, like cucumber, carrot, capsicum sticks or radishes

Many hummus recipes shell their chickpeas before using, resulting in a smoother consistency. I’ve tried without to boost fibre content, but it is a personal preference.

Step by Step Instructions

Step 1

Preheat over to 180 degrees (fan forced) and line a tray with baking paper.

Step 2

Roast cauliflower and garlic clove (skin on) for 25-30 minutes until golden. remove skin from garlic when cooled.

Step 3

Place chickpeas and 1/4 cup of chickpea fluid in food processor. Blend until smooth. Add cauliflower and garlic until well combined.

Step 4

Whilst blending at lower speed add tahini, lemon juice and extra virgin olive oil. Increase speed and process until smooth consistency. Add additional chickpea fluid if required and season with a little salt and pepper.

Step 5

Transfer to serving bowl and sprinkle with paprika and serve with vegetable sticks or pita bread.

For gluten free, check your tahini label.