Description
A great side from Michelle Tchea, author of My Little SoHo Kitchen.
Ingredients
Scale
- Canned chickpeas 400 g (14 oz), drained
- Peanut butter 2 heaped Tbsp
- Cumin a pinch
- Garlic 2 cloves, peeled and crushed
- Lemon juice from 1–2 lemons
- Olive oil 3 Tbsp
- Water as needed
- Salt to taste
- Ground black pepper to taste
Roasted Cauliflower
- Cauliflower 280 g (10 oz), cut into florets
- Olive oil a drizzle
- Garlic 3 cloves, peeled and minced
- Mix of cumin, sumac and garlic powder 1 tsp
- Lemon zest from 1 lemon
- Lemon juice from 1/2 lemon
- Parsley a few leaves
Instructions
- Preheat oven to 220C (425F).
- Prepare roasted cauliflower. Mix all ingredients, except parsley, on a baking tray. Bake for about 25 minutes, until lightly toasted. You may need to turn the cauliflower florets once halfway through to make sure they are evenly browned. Stir in parsley.
- In the meantime, prepare hummus. Place chickpeas, peanut butter, cumin, garlic and lemon juice in a food processor. As it blends, stream olive oil, followed by just enough water to get a smooth consistency. Season with salt and pepper and scoop onto serving plates.
- Garnish with roasted cauliflower and serve with warm pita bread.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side
- Cuisine: Mediterranean