Guacamole & Cauliflower Hummus
This roasted cauliflower hummus with the addition of guacamole is perfect for spreading on pitas or as a dip with vegetables.
- Yields: 750ml |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 20 mins
1 x 420 g tin chickpeas
45 ml (3 tbsp) Westfalia Garlic Flavoured Avocado Oil
5 ml (1 tsp) cumin seeds
15 ml (1 tbsp) paprika
200 g cauliflower florets and stems
80 ml (⅓ cup) tahini (sesame seed paste, available from large supermarkets or health stores)
45 ml (3 tbsp) fresh lemon juice
5 ml (1 tsp) finely grated lemon rind
30 ml (2 tbsp) chopped Italian parsley and extra leaves for garnish
1 x 200 g tub Westfalia Spicy Guacamole
salt and pepper to taste
Preheat oven to 200 °C. Line a large baking tray with baking paper.
Drain the chickpeas but keep about 80 ml of the liquid for blending.
Mix half of each oil with the spices in a large mixing bowl.
Toss chickpeas and cauliflower in the oil mixture. Spoon onto the baking tray.
Roast chickpeas and cauliflower for 15-20 minutes or until cauliflower is just tender and chickpeas are crispy. Spoon 60 ml of the roasted chickpeas out and set aside as garnish for later. Allow ingredients to cool before blending.
Place chickpeas and cauliflower with all the seasoned oil from the baking tray in a food processor or large bowl. Add the remaining oils, tahini, lemon juice, rind, retained chickpea liquid and parsley.
Blend in the processor or with a stick blender until well blended.
Gently fold guacamole with a wooden spoon into the hummus until mixed through and season to taste. Add more oil or chickpea liquid if you prefer a softer texture.
Spoon hummus onto a plate, spread evenly and garnish with the retained chickpeas, a drizzle of Westfalia Plain or Lemon Flavoured Avocado Oil, pepper and parsley.