This month we introduce you to a slight variation to the original chickpeas hummus recipe. You won’t believe how good this creamy and light summer night dip is!

Serves: 4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1 large head cauliflower
• 3 tbsp olive oil
• ¼ cup tahini
• Juice from 1 lemon
• 1 garlic clove
• ¼ tsp ground cumin
• 2 tbsp water
• ¼ tsp salt
• ¼ tsp ground cumin
• Pepper to taste
• Sunflower seeds (optional)
• Chopped parsley (optional)

Method:

1. Preheat oven to 200°Celsius
2. Cut the cauliflower florets from the head and place on a baking tray. Drizzle with 1 tbsp of olive oil and toss to combine. Place the baking tray in the oven and roast for about 20 minutes.
3. Transfer the cauliflower into a blender. Add the tahini, 2 tbsp of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
4. Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.