Cauliflower and Spinach Hummus
Ingredients
- 500 g cauliflower florets
- 1 tbls olive oil
- 1 clove garlic peeled
- 50 g baby spinach leaves
- 2 sprigs mint leaves only, or to taste
- 1 tbls tahini
- 40 g lemon juice
- 20 g 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
Notes
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!