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How to make Loaded hummus with spiced cauliflower dip

Yield = 8
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 2 tablespoons extra virgin olive oil, plus extra to serve
  • 500g cauliflower, cut into small florets
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 cup walnuts
  • 1 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 small red onion, finely chopped
  • 1 teaspoon finely grated lemon rind, plus lemon wedges to serve
  • 200g tub roasted beetroot hummus
  • 500g hummus
  • 1/2 cup lightly salted Roasted Chic Peas
  • Warmed Turkish bread, to serve

Method

  • Step 1 Heat oil in a large frying pan over medium-high heat. Cook cauliflower, tossing occasionally, for 8 to 10 minutes or until golden and tender. Add cumin and paprika. Toss to coat. Cook, tossing, for 1 minute or until fragrant. Season with salt and pepper. Drain on paper towel.
  • Step 2 Return pan to heat. Add walnuts. Cook, tossing, for 2 minutes or until toasted. Transfer to a board. Roughly chop.
  • Step 3 Combine parsley, mint, onion and lemon rind in a bowl.
  • Step 4 Spread beetroot hummus over the base of a serving platter. Top with plain hummus, spreading to cover slightly. Sprinkle half the herb mixture over hummus. Top with cauliflower, then remaining herb mixture. Sprinkle with walnuts and Chic Peas. Drizzle with extra oil. Serve with lemon wedges and bread.