Hummus with Roasted Cauliflower
Appetizers • Arabian
Description
This is a classic hummus served with roasted cauliflower. It is best served warm. Take firm florets of fresh cauliflower and sauté them in sunflower oil until they develop a beautiful golden crust. Once cooked, chop the cauliflower into small pieces and mix them into the hummus. Place one roasted floret on top in the serving dish for extra flavor. It’s important to ensure that the cauliflower doesn't become mushy during cooking. Interestingly, the pieces should have a slight crunch when mixed with the hummus. This is how hummus is prepared at a popular café in Moscow.
Ingredients
- Water 0 fl oz
- Tahini 0 oz
- Chickpea 0 oz
- Cauliflower 5 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Garlic 0 oz
- Sumac 0 oz
- Vegetable Oil 0 fl oz
- Cucumbers 0 oz
- Tomatoes 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Soak the chickpeas in plenty of cold water and leave them overnight.
Step 2
In the morning, drain the water, rinse, and cover with fresh water.
Step 3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are completely tender, about 30–40 minutes.
Step 4
Drain the water and transfer the chickpeas to a colander.
Step 5
Place the cooked chickpeas, tahini, and garlic in a blender, add salt, lemon juice, 15 ml of cold water, and blend until smooth.
Step 6
Sauté the cauliflower florets in vegetable oil in a skillet until cooked through — they should be slightly crispy.
Step 7
Stir in the finely chopped roasted cauliflower into the prepared hummus, reserving one florets for garnish.
Step 8
Spoon the hummus onto a plate.
Step 9
Dice the cucumbers and tomatoes into small cubes and place them next to the hummus. Next to it, arrange one piece of roasted cauliflower.
Step 10
Drizzle with olive oil and sprinkle with sumac.
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