Roasted cauliflower hummus with turmeric
This delicious roasted cauliflower hummus with turmeric goes well with any mezze style meal, in a sandwich or as a dip or side dish. It's easy to make and is suitable for vegans.
For the cauliflower
- 1 small cauliflower
- 1 tablespoon olive oil
For the hummus
- 2 cloves garlic chopped
- 400 g tin of chickpeas drained and rinsed
- 4 tablespoons tahini
- juice one lemon
- 1 teaspoon turmeric
- Pinch salt
- 2 tablespoons olive oil
- 1-2 tablespoons water optional
- Flat leaf parsley finely chopped
- Pitta breads
Preheat the oven to 180°C (fan)/200°C/gas mark 6
Break the cauliflower into florets, drizzle with olive oil and roast in the oven for 30-40 minutes until cooked through. Stir halfway. Remove from the oven and allow to cool.
Place the cauliflower along with the remaining ingredients apart from the water into your blender or food processor and pulse until well mixed. You might need to scrape the sides down a few times.
If needed add a little water to get a smoother consistency.
Serve with chopped parsley and pitta breads.
Calories: 386kcal | Carbohydrates: 39g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Sodium: 56mg | Potassium: 802mg | Fiber: 11g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 72mg | Calcium: 104mg | Iron: 4mg