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Homemade Hummus with roasted cauliflower, sultanas & cashews photo

Hummus with roasted cauliflower, sultanas & cashews

This Hummus is a delightful twist on a classic! Roasted cauliflower, sweet sultanas, and crunchy cashews create a unique dip that’s sure to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus:
  • 1 small cauliflower (about 380-400g when trimmed)
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 juice of lemon
  • 1 tin chickpeas (rinsed and drained)
  • 2 tablespoons tahini
  • ½ teaspoon ground cumin
  • Salt & pepper to taste
  • ½ cup golden sultanas
  • 50 g roasted cashew nuts
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons olive oil for garnish
  • ½ cup reserved roasted cauliflower (optional)

Equipment

  • Food processor
  • Baking sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.