Cauliflower Hummus with Spring Greens

Cook time 45 minutes
Servings 4 as a snack


½ cauliflower, cut into large florets

4 garlic cloves, peeled

2 tbsp vegetable oil

2 tbsp tahini

100ml extra virgin olive oil

80ml lemon juice

1 cup peas, blanched

½ cup broad beans, double podded

2 tbsp lemon infused extra virgin olive oil

4 pita bread, cut into wedges



Cauliflower Hummus with Spring Greens


Preheat the oven to 180°C. Cut the cauliflower into large florets. In a large bowl toss the cauliflower and garlic cloves with the vegetable oil and a little salt & pepper. Spread the cauliflower and garlic out evenly on a baking tray lined with baking paper.

Roast the cauliflower for 20 minutes and then turn. Roast for another 20 minutes. Once ready the cauliflower should be soft to the touch and golden in colour. Allow to cool.

Place the cauliflower into a food processor and add the tahini, extra virgin olive oil, lemon juice and roasted garlic. Blitz until smooth and add salt and pepper to season.

To serve, spread the hummus onto a plate in a decent layer using the back of the spoon to create some troughs. Toss the greens with the lemon oil and salt & pepper then scatter over the hummus. Crack a little black pepper over the top and serve with warmed pita bread.