Hummus is always a winner. Everyone likes it, it is so versatile, great if you’re hosting a dinner party or as a side to your vegetables, or put in a wrap, on a slice of toasted bread etc. The list can go on forever.
Often I like to give my hummus a twist by adding different kinds of vegetables, either raw, steamed or roasted. It changes the taste, the color and it also makes it somehow lighter because of the added fibres and water content from the vegetables.
For example, adding steamed beetroots gives the hummus a great pink shade that makes everyone’s eyes pop out of their head or adding some avocado gives it a luscious creamy consistency.
For this recipe I used cauliflower instead. Super simple to make and great to keep in the fridge up to 5 days or so. I actually prefer the taste of hummus the day after making it. Somewhow the flavors combine together and make it even more delicious.
Serve with some chips or bread or whatever you like, it is a great dip to add more plant protein and legumes to your diet, which we all know has great benefits to both our health and our planet. ♥️
3 cups/500 grams cooked chickpeas (or 2 cans)
juice of 1 lemon
3 tbsp tahini
1 tbsp olive oil
1/2 head of cauliflower
1/2 tsp cumin powder
1/2 clove garlic
To serve: Smoked paprika or chili flakes and olive oil
Boil, steam or roast your cauliflower florets (roasted gives a bit more flavour).
Blend all the ingredients together adding some water if needed to get a smooth consistency.
When ready to serve, spread it on a plate or bowl and add a drizzle of extra virgin olive oil, some smoked paprika or chili powder (optional) and some chopped parsley or cilantro if you have on hand.
Refrigerate for up to 5 days or so.
We had it last night with some chips and guacamole, super yummy!