Hummus is one of my favourite things to eat. I just love the intensity of the flavour and creamy texture. I’m totes down with the classic chickpea version but I’m always on the hunt for a twist to keep me interested. My blackened cauliflower hummus is brilliant, very smoky and rich, with little pops of freshness from the pomegranate seeds. Get your chips ready guys, there’s a new dip in town.
- Pre-heat the oven to 200 fan. Put the cauliflower into a roasting dish and pour over the oil. Season with salt and pepper and toss together. Roast for 35-40 minutes until charred and tender.
- Transfer the cauliflower to a food processor and add the lemon, tahini and cumin. Pour in 50ml of water and blitz until smooth. Check the seasoning and add salt to taste.
- Swirl the cauliflower hummus onto a serving dish and top the pomegranate and parsley. Scatter over the paprika and add a drizzle of oil before serving with corn chips.
1 cauliflower, broken down into florets
3 tbsp olive oil, plus extra for drizzling
The juice of 2 lemons
1 ½ tsp ground cumin
50g pomegranate seeds
A small handful of finely chopped parsley leaves
1 tsp smoked paprika
Corn chips to serve
Sea salt and pepper