The hummus keeps well in the fridge for a few days, and can be served as a dip with veggies, as a spread on bread or with burgers, and can be dressed up in a variety of ways: drizzle chili oil over the top, sprinkle with dukkah, toasted pistachios or spices such as sumac or za’atar, etc. or have it just plain as it is … you will love it!
Ingredients
500g cauliflower florets
1 tbls olive oil
1 clove garlic, peeled
50g baby spinach leaves
2 sprigs mint, leaves only, or to taste
1 tbls tahini
40g lemon juice
20g olive oil
1 tsp sea salt flakes
freshly cracked pepper, to taste
Instructions
Preheat oven to 200 degrees, fan forced
Wash and dry the florets, and place into a medium sized baking dish
Drizzle with the olive oil, and stir the florets around using a large spoon
Bake for 10 minutes, stir florets around, and bake for a further 10 minutes
Remove from oven and cover baking tray with foil and allow the florets to cool (once baked, you will have less weight than what you started with … approximately 350g)
Place the garlic into the TM bowl and chop 3 seconds / speed 7
Scrape around bowl, and add the florets, spinach, mint, tahini, lemon juice, olive oil, salt and freshly cracked pepper and blend 10 seconds / speed 5
Scrape around bowl, have a taste and adjust seasoning (at this point I added another pinch of salt, 10g lemon juice, and a few extra mint leaves as I really love them, but add extra seasoning only if you feel you need it)
Blend again for another 10 seconds / speed 5, or until you get the consistency you like. I like my hummus to have some texture, but if you prefer it to be smoother, than blend on speed 6 instead of speed 5
Store in fridge where it will sit happily for a few days
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/cauliflower-and-spinach-hummus/