Another week, another dip in the I Spy Plum Pie kitchen! It’s a rare occasion when there’s no dip in my fridge and I’m always looking for new flavours to try, and new vegetables to incorporate.
This recipe comes from the always incredible Kiersten of Oh My Veggies, with just a minor tweak from yours truly. It does take some prep time but it’s definitely worth it! I loved eating it with pita bread or chopped up carrots, or as a spread on a wrap for lunch.
- Head of cauliflower
- Olive oil
- 2tsp ground cumin
- 1 clove garlic
- 1/3 cup tahini
- Juice of half a lemon
- 2tbs olive oil
- Salt & pepper to taste
- Lemon wedges to serve
- Preheat oven to 200C
- Break the cauliflower into small florets and place on a roasting tray. Drizzle with olive oil and sprinkle with cumin.
- Roast the cauliflower for 40 minutes, stirring at the halfway point, then leave to cool
- Combine the cooled cauliflower with the garlic, tahini, lemon juice, and oil in a food processor and blitz until smooth, adding a splash of water if you prefer a thinner consistency. Season to taste
- Drizzle with olive oil and serve with lemon wedges
Delicious! It’s pretty low calorie compared to regular hummus, but it’s equally as creamy, so you can get away with eating a little bit more of it (seriously, who ever sticks to a ‘serving size’ of hummus anyway?!)
What’s cooking in your kitchen?