Hummus with roasted cauliflower, sultanas & cashews
If you’re looking to elevate your traditional hummus experience, you’ve landed in the right spot! This Hummus with roasted cauliflower, sultanas & cashews takes your everyday dip to a whole new level. The combination of creamy chickpeas, nutty tahini, and the delightful sweetness of roasted cauliflower and sultanas creates a flavor profile that is both unique and utterly delicious. Whether you’re spreading it on pita, dolloping it onto a salad, or simply enjoying it with fresh veggies, this dish is sure to impress your family and friends.
Why This Hummus with roasted cauliflower, sultanas & cashews Stands Out
This isn’t just any hummus; it’s a celebration of textures and flavors. The roasted cauliflower adds a lovely earthiness, while the sultanas introduce a hint of sweetness that beautifully contrasts with the savory tahini and chickpeas. The cashews provide a satisfying crunch, making this hummus not just a dip but a nutritious snack or appetizer that can stand alone. Not to mention, this recipe is packed with nutrients, making it a wholesome choice for any meal or gathering!
Your Shopping Guide
To whip up this delectable hummus, here’s a handy shopping list:
- 1 small cauliflower (about 380-400g when trimmed)
- 1 tablespoon olive oil
- 2 cloves garlic
- Juice of 1 lemon
- 1 tin chickpeas (rinsed and drained)
- 2 tablespoons tahini
- ½ teaspoon ground cumin
- Salt & pepper to taste
- ½ cup golden sultanas
- 50g roasted cashew nuts
- 1 tablespoon finely chopped parsley
- 2 teaspoons olive oil for garnish
- ½ cup reserved roasted cauliflower (optional)
What You’ll Need (Gear)
To make this Hummus with roasted cauliflower, sultanas & cashews, gather the following kitchen gear:
- Food Processor: Essential for achieving that creamy hummus texture.
- Baking Sheet: For roasting the cauliflower to perfection.
- Mixing Bowl: Helpful for combining ingredients before blending.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Spatula: To scrape down the sides of the food processor.
Cooking Hummus with roasted cauliflower, sultanas & cashews: The Process
Now, let’s dive into the cooking process. It’s easier than you might think!
Step 1: Roast the Cauliflower
Preheat your oven to 200°C (400°F). Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a little salt and pepper. Toss them to coat evenly. Roast for about 25-30 minutes or until golden brown and tender, turning halfway through.
Step 2: Prepare the Chickpeas
While the cauliflower is roasting, rinse and drain the chickpeas. If you prefer an ultra-smooth hummus, consider removing the skins from the chickpeas. This step is optional but can make a difference in texture.
Step 3: Blend the Ingredients
In a food processor, combine the roasted cauliflower (reserve a few florets for garnish if desired), chickpeas, tahini, garlic, lemon juice, ground cumin, and a pinch of salt and pepper. Blend until smooth. If the mixture is too thick, you can add a little water or more olive oil to reach your desired consistency.
Step 4: Add Sultanas and Cashews
Once your hummus is creamy and smooth, fold in the golden sultanas and roasted cashews, reserving a few for topping. This will add delightful bursts of sweetness and crunch.
Step 5: Serve and Garnish
Transfer the hummus to a serving bowl. Drizzle with 2 teaspoons of olive oil and top with the reserved roasted cauliflower florets, chopped parsley, and any extra cashews for that perfect finishing touch.
Smart Substitutions
If you’re looking to customize your hummus, here are some great substitutions:
- Chickpeas: Use canned or cooked dried chickpeas for convenience.
- Tahini: Substitute with sunflower seed butter if allergic to sesame.
- Olive Oil: For a different flavor, try avocado oil.
- Cauliflower: Substitute with roasted carrots or sweet potatoes for a different twist.
Little Things that Matter
Here are some tips to ensure your Hummus with roasted cauliflower, sultanas & cashews is a hit:
- Roasting the cauliflower enhances its flavor, so don’t skip this step!
- Fresh lemon juice is crucial for brightening up the flavor; avoid bottled lemon juice if possible.
- Adjust the seasoning to your taste; some may prefer a little more cumin or salt.
- For a creamy texture, blend the hummus for a few extra minutes.
Storage & Reheat Guide
This hummus is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator. Here are some tips:
- Store in the fridge for up to 5 days.
- If the hummus thickens in the fridge, simply stir in a little water or olive oil before serving.
- Freezing is not recommended, as it can alter the texture.
Ask & Learn
Can I use frozen cauliflower instead of fresh?
Yes, you can! Just make sure to thaw and drain any excess moisture before roasting for the best results.
What can I serve with this hummus?
This hummus pairs beautifully with pita bread, fresh vegetables, crackers, or as a spread in sandwiches.
Can I make this hummus ahead of time?
Absolutely! This hummus can be made a day in advance, making it an excellent option for entertaining.
How do I make it spicier?
If you enjoy a little heat, consider adding a pinch of cayenne pepper or a drizzle of sriracha to the hummus before blending.
Desserts to Finish
Once you’ve enjoyed your Hummus with roasted cauliflower, sultanas & cashews, consider these delightful desserts to satisfy your sweet tooth:
Save & Share
If you enjoyed this recipe, don’t forget to save it for later and share it with your friends! This Hummus with roasted cauliflower, sultanas & cashews is a fantastic dish that deserves the spotlight at your next gathering or meal prep session.
With its unique flavor profile and delightful textures, it’s sure to become a favorite in your repertoire. Enjoy the journey of making this scrumptious hummus, and let it inspire you to explore even more creative combinations in your kitchen!
Hummus with roasted cauliflower, sultanas & cashews
Ingredients
Equipment
Method
- Step 1: Roast the Cauliflower. Preheat your oven to 200°C (400°F). Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a little salt and pepper. Toss them to coat evenly. Roast for about 25-30 minutes or until golden brown and tender, turning halfway through.
- Step 2: Prepare the Chickpeas. While the cauliflower is roasting, rinse and drain the chickpeas. If you prefer an ultra-smooth hummus, consider removing the skins from the chickpeas. This step is optional but can make a difference in texture.
- Step 3: Blend the Ingredients. In a food processor, combine the roasted cauliflower (reserve a few florets for garnish if desired), chickpeas, tahini, garlic, lemon juice, ground cumin, and a pinch of salt and pepper. Blend until smooth. If the mixture is too thick, you can add a little water or more olive oil to reach your desired consistency.
- Step 4: Add Sultanas and Cashews. Once your hummus is creamy and smooth, fold in the golden sultanas and roasted cashews, reserving a few for topping. This will add delightful bursts of sweetness and crunch.
- Step 5: Serve and Garnish. Transfer the hummus to a serving bowl. Drizzle with 2 teaspoons of olive oil and top with the reserved roasted cauliflower florets, chopped parsley, and any extra cashews for that perfect finishing touch.
Notes
- Roasting the cauliflower enhances its flavor, so don’t skip this step!
- Fresh lemon juice is crucial for brightening up the flavor; avoid bottled lemon juice if possible.
- Adjust the seasoning to your taste; some may prefer a little more cumin or salt.
- For a creamy texture, blend the hummus for a few extra minutes.
