Cauliflower Hummus

Servings: 3-4

Ingredients:

1 head of cauliflower (+-400g)

1 bulb garlic

2 tablespoons cumin seeds

Olive oil 

2 tablespoons tahini 

Juice of ½ lemon

Salt to taste

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Method:

1. Heat your oven to 200’C. 

2. Cut the cauliflower into even sized pieces including the core and spread them out on a roasting tray. Scatter over the cumin seeds, drizzle with a little olive oil and add the whole bulb of garlic to the tray. Roast for about 30 minutes. The cauliflower should be soft and golden. Allow to cool for 15 minutes or so. 

3. Remove the caramelised garlic cloves from their skin and place them in a blender with the roasted cauliflower, tahini, lemon juice, a pinch of salt and a small splash of water. Blend until smooth. You may need to blend at intervals, scraping down the sides of the blender. 

4. Taste and adjust the salt and lemon juice for seasoning. I often add an extra pinch of cumin here. 

5. Serve with pita, salad, crudites, toast or literally anything savory.