Ingredients
– 1 medium cauliflower, cut into florets
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1 cup canned chickpeas, drained and rinsed
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1/4 cup water
Method
1. Preheat the oven to 200°C (400°F).
2. Toss cauliflower florets with olive oil, salt, cumin, garlic powder, and pepper in a large bowl.
3. Spread the coated cauliflower on a baking tray and roast for about 25-30 minutes until golden.
4. Blend roasted cauliflower, chickpeas, tahini, lemon juice, and water in a food processor until smooth.
5. Serve the hummus with pita bread or veggies.
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