Cauliflower and Spinach Hummus

Name: Thermomix recipe: Cauliflower and Spinach Hummus
Prep time: 10 min
Cook time: 10 min
Ingredients: 500 Grams cauliflower cut into florets; 1 Tablespoon Extra Virgin Olive Oil (EVOO) plus some more; 1 cloves garlic; 50 Grams baby spinach leaves; 2 fresh mint leaves only; 1 Tablespoon tahini; 40 Grams fresh lemon juice; 1 Teaspoon pink salt flakes or to taste; black pepper freshly cracked, to taste; a few frozen peas and some cooked or tinned chickpeas to garnish; a few nigella seeds, cumin seeds to garnish

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

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!

Need

500 Grams cauliflower cut into florets
1 Tablespoon Extra Virgin Olive Oil (EVOO) plus some more BUY
1 cloves garlic
50 Grams baby spinach leaves
2 fresh mint leaves only
1 Tablespoon tahini
40 Grams fresh lemon juice
1 Teaspoon pink salt flakes or to taste BUY
black pepper freshly cracked, to taste
a few frozen peas and some cooked or tinned chickpeas to garnish
a few nigella seeds, cumin seeds to garnish

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.