Avocado & Cauliflower Hummus
Ingredients:
Boiled Chickpeas – 1 cup
Avocado – 1 medium size
Cauliflower – 1 medium size
Sesame seeds- 1 cup (to make tahini)
Olive oil – 1 tbsp
Lemon Juice – 2 tsp
3 garlic cloves
Cumin powder – ¼ tsp
Salt – to taste
Black pepper – to taste
Red pepper flakes – for topping
Nutritional Value:
Energy: 180kcal
Protein: 14.5g
Method:
- To prepare tahini, roast the sesame seeds, process the sesame seeds until crumbly, to the same mixture add ½ tbsp olive oil and blend it to make a smooth paste.
- In a food processor add chickpeas, tahini, lemon juice, cumin powder, garlic clove and add a few ice cubes and make a smooth puffy paste.
- Gradually add oil, a tablespoon at a time, until you reach the desired consistency.
- Season it with salt and black pepper. The base is ready.
- To make the Avocado version, add peeled chopped avocado to the base and blend it together to make the smooth paste.
- Serve in a bowl, drizzle olive oil and chili flakes.
- To make the cauliflower version, in a preheated oven, toss the cauliflower with oil, salt and pepper.
- Bake for 20-25 minutes, until it is tender. (You can also roast cauliflower on a roasting rack instead of baking). Let it cool.
- Add roasted cauliflower to the base and blend it together to make the smooth paste.
- Serve in a bowl, drizzle olive oil and chilli flakes.
