Creamy Cauliflower and Tahini Dip
I wanted to create a different type of hummus and this is the result! I love how creamy cauliflower gets, and adding tahini gives a great protein kick to it. If you are roasting cauliflower just for this recipe, make double and add it to your salads – it’s a great addition and reduces food waste.
170g roasted cauliflower florets (260g raw cauliflower)
2 tbsp tahini
Zest of 1 lemon
For the spice scatter:
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
1 tsp sesame seeds
½ tsp sumac
Finely grated zest of ½ lemon
1 tbsp chopped parsley
- Blend the roasted cauliflower in a food processor or blender with the tahini and lemon zest, until smooth. If you need more liquid, add 60ml water. Transfer to a serving bowl.
- To make the spice scatter, toast the seeds in a dry frying pan for 2 minutes or until toasted and smelling aromatic. Remove from the heat and leave to cool slightly. Mix the sumac, lemon zest and parsley with the toasted seeds and scatter over the dip.
- Serve the dip alongside a salad or as a traditional dip with crudités and crackers.
Recipe from my brand new book, Honestly Healthy in a Hurry, shop your copy here: