Cauliflower hummus with organic kale pesto

With its velvety texture and vegan-friendly appeal, hummus is a traditional chickpea-based dish, but over time it has been reproduced in many delicious variations. Among these, we propose a cauliflower-based version. It's incredibly simple to make! Here's our recipe with a special ingredient: organic kale pesto.

CATEGORY
Second courses
DOSES
4
PREPARATION TIME
25 minutes
COOKING TIME
15 minutes
DIFFICULTY
Easy

First, wash and cut a cauliflower, keeping a few whole florets, the smaller ones (you'll use them as decoration). Cut the remaining part into small pieces.

Place all the cauliflower pieces in a bowl and add the smoked paprika, garlic, extra virgin olive oil, salt, and a pinch of pepper. Mix well with your hands so they're well-seasoned.

Place on a baking sheet and bake at 220°C (fan assisted) for about 25 minutes. The cauliflower should be golden brown.
Once cooked, set aside the small flowers to decorate the dish.

Place the remaining cauliflower (along with the cooked garlic), the tahini, the lemon juice and zest, the lemon herb, and a few chili peppers in extra virgin olive oil (depending on how spicy you like them) into the blender jug and start blending.

Taste the mixture and adjust the salt and pepper if necessary. To obtain a less dense cream, you can add a few tablespoons of warm water and continue blending.

Pour the cream into a dish, add the cauliflower florets as decoration and season with a few spoonfuls (if desired) of kale pesto, a drizzle of lemon herb and a little paprika.

The dish is perfect to enjoy with slices of toasted bread.