Hummus

Hummus has been a feature of our table for as long as I can remember. So delighted the ever-versatile cauliflower can take the place of chickpeas and work!

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Hummus

Yield: 8

Author: Lee Newcombe

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Hummus is such a versatile dish - it can be served with drinks and crudités, with lamb, on souvlaki, with kofta, the list goes on!

Ingredients

• 1 cauliflower
• ½ cup tahini
• ¼ cup olive oil
• 2 cloves garlic, crushed
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp pinch salt
• 2 lemons (juice of)

Instructions

1. Roast cauliflower in the oven at 180 degrees C for ½ hour or as long as it takes to be browned.
2. Put all ingredients except lemon juice in a food processor, and combine. Add half lemon juice and blend. Add more lemon juice till you get the right consistency. Serve.
3. The recipe will keep in the fridge for a few days (we recently had leftovers with our Easter Sunday lamb!).

Nutrition Facts

Calories

176.27

Fat

15.03 g

Sat. Fat

2.14 g

Carbs

9.69 g

Fiber

2.99 g

Net carbs

6.71 g

Sugar

2.06 g

Protein

4.38 g

Sodium

173.27 mg

Cholesterol

0 mg

Please note: The nutritional information is included as a guide only.