This cauliflower hommus recipe is full of delicious Middle Eastern flavours. Serve with crispy pita and you have a crowd-pleaser that’s vegan, too.
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Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower on the lined tray. Spread with half the tahini and sprinkle with cumin, half
the paprika and half the lemon rind. Drizzle with 1 tbs oil and season. Roast for 1-1¼ hours or until golden brown and centre is very tender when pierced with a skewer. Set aside to cool.
Meanwhile, to make the crispy pita, drizzle both sides of each pita with oil. Season. Place on a baking tray and bake for 15-20 mins or until crisp and golden brown. Cool and break into shards.
Coarsely chop cauliflower mixture. Transfer to a food processor with 2 garlic cloves, chickpeas, lemon juice and remaining tahini. Season. Process until smooth. With the motor running, add 1/4 cup (60ml) of the remaining oil in a thin steady stream. Process until smooth, thinning with a little water if necessary.
Spread cauliflower hommus on a serving platter. Heat remaining oil in a saucepan over medium-high heat. Add za’atar or pistachio dukkah, remaining garlic, remaining paprika and remaining lemon rind. Cook for 30 secs or until aromatic. Remove from heat. Add the smoked almond. Spoon over hommus and serve with pita crisps.
Serve with… carrot sticks, halved cucumbers, halved radishes, cos lettuce and blanched green beans Cook. Store. save. Use the leftover dukkah to jazz up baked salmon fillets or chicken breast.
COOK. STORE. SAVE.
Use it up: Leftover dukkah will come in handy for jazzing up baked salmon fillets or chicken breast.