Another great recipe from Gina over at The Passionate Pantry. Gina has been a busy little vegemite getting her blog organised and you should really go and check it out. Full of great recipes. And if you are in Perth, she runs boutique cooking classes that are full of information that will get you using your Thermomix much more. So as much as we miss Gina at Team Tenina, we have sent her on her way, with much love and good wishes. (But you are welcome back any time Geens!!)
Enjoy this recipe in the meantime.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 500 Grams Cauliflower florets
- 1 Tablespoon olive oil
- 1 clove garlic, peeled
- 50 Grams baby spinach leaves
- 2 sprigs mint, leaves only
- 1 Tablespoon tahini
- 40 Grams lemon juice
- 20 Grams olive oil
- 1 Teaspoon sea salt flakes
- Freshly cracked pepper, to taste
Preheat oven to 200 degrees, fan forced.
Wash and dry the cauliflower florets, and place into a medium sized baking dish.
Drizzle the florets with the 1T olive oil, stir well to coat, then 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.
Place garlic into Thermomix bowl and chop 3 sec/speed 7.
Scrape down sides of Thermomix bowl then add cauliflower, spinach, mint, tahini, lemon juice, olive oil, salt and freshly cracked pepper. Blend 10 sec/speed 5.
Scrape down sides of Thermomix bowl and adjust flavour if desired by adding more salt, lemon juice and mint leaves to taste. Blend for a further 10 sec/speed 5, or until desired consistency is achieved. If you prefer a smoother hummus, blend on speed 6.
Serve topped with a drizzle of chilli oil, or sprinkled with dukkah, toasted pistachios or spices such as sumac or za’atar.
Keeps well in the fridge in an airtight container for a few days.