Roasted Cauliflower Hummus with Apricots & Pistachio

Recipes author Alan Bender
  • Prep. time 30min
  • Cook time 30min
  • # Ingredients 7
  • Serves 4
  • Difficulty Easy

This is a really easy recipe with chopped apricots & pistachio adding a sweet crunch. It’ll go perfectly with your favourite bread. Do not skimp on the topping!

Topping

  • ½ cup chopped apricots (pre-soaked in hot water to plump up)
  • ½ cup rough chopped pistachio, without the shell
  • 1 tablespoon chopped fresh parsley
  • 50ml olive oil
  • ½ cup roasted cauliflower florets

Nutrition per serving

Ingredients

  • 1 small cauliflower, trimmed
  • Zest & juice of 1 lemon
  • 2 cloves garlic
  • 1 tin chickpeas, drained
  • 2/3 tablespoon raw tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon Master Foods Tuscan Spice

Instructions

  1. Step 1

    Preheat the oven to 200C. Place the cauliflower florets on a baking tray & with some oil. Roast until golden brown, about 20 minutes.

  2. Step 2

    Chop the garlic & place in a blender with the lemon juice and zest. Blitz until smooth. Then add the drained chick peas, tahini, cumin, Tuscan Spice & the roasted cauliflower (remember to save the best pieces for the topping). Blend until smooth. If it looks too thick, add a little water slowly until you are happy with the consistency. Taste and adjust the seasoning to suit your palate.

  3. Step 3

    For the topping, mix together the chopped apricots and pistachio. Spread the hummus on a platter, scatter over the apricot & nut mixture, then scatter the reserved cauliflower florets & chopped parsley. Drizzle a little olive oil over the top, and perhaps a pinch of paprika.