Cauliflower and Spinach Hummus

Serves 8-10 Prep Time 10 minutes   Cook Time 10 minutes   Rated:

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. It is full of great recipes some of which we love sharing on here. 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.

Here are some of Gina's other recipes:

Butter Cake (Yes, the famous one!)

Ginger Loaf

Savoury Baked Egg Custard

Marrakesh Carrots

Chocolate and Prune Brownies

Creamy Traditional Ice Cream with Dairy-Free Option

Apple Berry Crumble Cake

Coconut and Oat Cookies

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Preheat oven to 200°C, fan forced.


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


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.


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


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.


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.


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.


Keeps well in the fridge in an airtight container for a few days.

Served with

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