Green cauliflower hummus
Hummus is one of the universally liked dips and is very easy to make at home. The plain version is my favourite but I do explore adding other flavours and some are quite successful. check here for other hummus recipes on the blog.
For this recipe I had beautiful green cauliflower so I cooked, pureed and used some in the hummus mixture. the colour and flavour were very enticing so I am sharing the recipe.
1 15 oz can organic garbanzo beans
1/2 green cauliflower or a whole one if it is small
1/3 cup tahini, paste (not thinned with water, just as is).
1 roasted or fresh garlic clove
1/2 cup chickpeas
2 teaspoon coarse sea salt or as needed
1/4 teaspoon white pepper, ground
2 tablespoon fresh lemon juice
Fresh mint leaves
Olive oil or cilantro oil
Separate the cauliflower into florets.
Steam or boil the florets, uncovered, until cooked but be careful not to overcook it.
Remove and drain, reserving a few florets for garnish.
Place the cooked florets (minus the ones reserved for garnish), garbanzo beans, , tahini, garlic cloves in the food processor or a blender and blend until smooth. I don’t like grainy hummus and find that the Vitamix does the best job.
Add the lemon juice, salt and pepper and blend again. You may need to add a little water, a tablespoon at a time, if the mixture is too thick.
Taste and correct the seasoning.
Empty the hummus into a bowl.
To serve as shown above spoon some of the hummus onto the middle of a flat plate and with the back of a soup spoon make circles to spread it out away from the center.
Sprinkle the extra garbanzo beans, florets and mint leaves over the hummus any way you wish, drizzle with olive oil or cilantro oil.
Serve with pita wedges, bread, crips breads or vegetable sticks.