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Loaded hummus with spiced cauliflower dip recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spice up your Christmas party with a loaded hummus and spiced cauliflower dip.
Ingredients:
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 500g cauliflower, cut into small florets
  • 2.50 gm ground cumin
  • 2.50 gm smoked paprika
  • 28.75 gm walnuts
  • 250.00 ml fresh flat-leaf parsley leaves, roughly chopped
  • 62.50 ml fresh mint leaves, roughly chopped
  • 1/4 small red onion, finely chopped
  • 1 tsp finely grated lemon rind, plus lemon wedges to serve
  • 200g tub roasted beetroot hummus
  • 500g hummus
  • 125.00 ml lightly salted Roasted Chic Peas
  • Warmed Turkish bread, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Cook cauliflower, tossing occasionally, until golden and tender, about 8 to 10 minutes. Add cumin and paprika, toss to coat, and cook for about 1 minute until fragrant. Season with salt and pepper, then drain on a paper towel.
  • Place the pan back on the heat and introduce the walnuts. Cook while tossing for about 2 minutes or until they are nicely toasted. Remove them from the pan and transfer to a cutting board. Give them a rough chop.
  • Mix together the fresh parsley, fragrant mint, diced onion, and lemon zest in a bowl.
  • Start by generously spreading the beetroot hummus on a serving platter. Next, smooth a layer of plain hummus over the beetroot hummus. Sprinkle half of the herb mixture over the hummus. Layer cauliflower over the herb mixture and top it with the remaining herb mixture. Add a sprinkle of walnuts and chic peas. Finish with a drizzle of extra oil. Serve with lemon wedges and freshly baked bread for a delightful dish.

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