1 head purple/pink cauliflower, washed, trimmed, and cut into florets
1 garlic clove
2 tablespoons olive oil, plus extra
Juice from 1 lemon
2 tablespoons tahini
1/4 ground cumin
1/2 teaspoon red pepper flakes
salt and pepper to taste
Preheat the oven to 220 C
Place the cauliflower on a baking pan. Drizzle with olive oil. Toss gently with your hands.
Make a small packet with a sheet of aluminium foil. Add the garlic and drizzle with olive oil over it. Seal up the packet.
Roast the cauliflower, tossing occasionally, for about 20 minutes or until it begins to caramelize. Add the packet to the oven.
Check the garlic before the cauliflower has finished roasting (it might not take as long as the cauliflower). Remove the garlic when it’s soft.
Add the cauliflower, garlic, lemon juice, tahini, cumin, red pepper flakes, salt, and black pepper to a food processor. Blend until smooth, scraping down the sides of the processor. If the hummus is a bit thicker than you’d like, add a drizzle of olive oil or water. Continue to blend and add a little more if you’d like.
Serve with your favourite veggies or pita chips.
Recipe from Grab a Plate