This cauliflower hummus is a fresh, light twist on one of our favourite dips! It’s perfect to whip up and freeze in portions for healthy snacking.
Servings: 2
Equipment
- food processor
Ingredients
Instructions
- Toss cauliflower florets in a pan with 1 tsp of olive oil, a splash of water and a pinch of salt.
- Bake in an oven at 200°C for 25-30 minutes until fork tender and just golden.
- Add to food processor bowl with tahini, lemon juice, olive oil, garlic, salt and pepper.
- Process until smooth. Add a splash of water if needed.
- This dip is delicious served warm or cold, top with fresh rosemary, capers, toasted sesame seeds and a drizzle of extra virgin olive oil when entertaining.
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About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
