Do

1. Preheat oven to 200°C, fan forced.

2. Wash and dry the cauliflower florets, and place into a medium sized baking dish.

3. Drizzle the florets with the 1 tbsp EVOO, stir well to coat, and bake for 10 minutes. Stir florets again and bake for a further 10 minutes. Remove from oven, cover baking tray with foil and allow the florets to cool.

4. Place garlic into Thermomix bowl and chop 3 sec/speed 7.

5. Scrape down sides of Thermomix bowl and add cauliflower, spinach, mint, tahini, lemon juice, EVOO, salt and freshly cracked pepper. Blend 10 sec/speed 5.

6. Scrape down sides of Thermomix bowl and adjust flavour if desired by adding more salt, lemon juice and mint leaves to taste. Blend further 10 sec/speed 5, or until desired consistency is achieved. If you prefer a smoother hummus, blend on speed 6.

7. Serve topped with a drizzle of chilli oil, a few scattered green peas, some whole chickpeas, or sprinkled with dukkah, toasted pistachios or spices such as sumac or za’atar.