Hummus Bi Arnabeet - Hummus with Roasted Cauliflower
Creamy, nutty hummus topped with charred Cauliflower and spiced pine nuts is a taste sensation!
Servings: 4
Calories: 549kcal
Ingredients
For the Roasted Cauliflower
- 1 cauliflower (divided into small florets)
- 1/2 cup olive oil
- salt & pepper
For the Hummus
- 1 can garbanzo beans (chickpeas)(14oz/400g)
- 2 tbsp Tahini paste
- 2 tbsp Greek style yoghurt (plain)
- 1 garlic clove (minced)
- 1/4 cup extra virgin olive oil
- 1/2 lemon (juice of)
- 1/2 tsp salt
For the Spiced Pine Nuts
- 1/3 cup pine nuts (pignola)
- 1 tsp cumin seeds
- 2 tbsp chilli oil
- 2 tbsp ghee (or butter) (vegans use extra virgin olive oil)
- 1/2 tsp salt
Other Ingredients
- 2 tbsp parsley (chopped)
Instructions
To Roast the Cauliflower
- Preheat oven to 200ºC/400ºF
- Separate the cauliflower into small florets and arrange in one layer on a sheet pan. Drizzle generously with olive oil and season with salt & pepper. Using your hands, toss the cauliflower around to coat everything.
- Roast in oven for up to 50 minutes - turn the cauliflower around every 10 minutes to char evenly. Remove when it's dark brown, but not burnt.
How to make the Hummus
- Remove the skins from the garbanzo beans (if you're doing this). Discard the skins.
- Add to a food processor along with all the other hummus ingredients. Blitz for 1 minute until everything is smooth. For this recipe I like my hummus a little thinner than usual, so I add either a little water or retained garbanzo juice from the can (about 1/4 cup at a time) until I get a 'just pourable' texture. This step is up to you! Refrigerate the hummus until needed.
How to make the spiced pine nuts
- In a small frying pan, combine the two oils and heat over a moderate temperature until just hot. Add the cumin seeds, pine nuts and salt and fry for 1 minute. We don't want the nuts burn, so take them off the heat before they turn brown - they'll continue to cook in the oil.
- Remove from heat and tip everything into a bowl to cool.
Arranging the Dish.
- Spoon or pour the hummus onto a large serving platter and spread to cover the surface. Gently spoon over the cauliflower pieces (be sure to get all the small charred bits - it's all flavour!).Spoon over the spiced pine nuts and oil then finally scatter over the parsley.Serve with flatbreads.
Nutrition
Calories: 549kcal | Carbohydrates: 11g | Protein: 5g | Fat: 56g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 631mg | Potassium: 536mg | Fiber: 4g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 79mg | Calcium: 51mg | Iron: 2mg