Roasted Cauliflower & Cannellini Bean Houmous

We love houmous is our house and usually make a big batch of it every week.  It’s really nutritious as it is but the really great thing is that I can blend in any kind of vegetable and the kids will eat it!  I came up with this roasted cauliflower and cannellini bean houmous with pine nuts and smoked paprika and it’s one of my new favourites.

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You could also use butter beans or any kind of white beans, or even chick peas if that’s what you have.  The roasted cauliflower adds a nice subtle flavour, and I think even people who hate cauliflower would eat this.  I’m not actually a big fan of cauliflower, but it’s so versatile and handy for so many dishes, and I’ll definitely be making this houmous a lot!

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Ingredients:

1 cup of cauliflower florets (about half a small cauliflower)

1 tin of cannellini beans (or other beans)

1 clove of garlic

Juice of 1 lemon

1 tbsp tahini

3 tbsp pine nuts

1/2 tsp paprika

A little smoked paprika for sprinkling on top (optional but gives a nice flavour)

1 tsp sea salt (optional)

Black pepper

 

Method:

Preheat the oven to 180 degrees Celsius.  Chop the cauliflower into small florets, and roast in the oven for about 20 minutes (I sprayed it with a tiny bit of olive oil, but that’s optional).  Once roasted, leave to cool.

Drain and rinse the beans, and add them to a food processor with the peeled garlic clove, tahini, lemon juice, paprika, 2 tbsp of the pine nuts, salt and pepper, and roasted cauliflower.

Blend until smooth.

Serve with some smoked paprika on top, the remaining pine nuts and a drizzle of lemon juice or olive oil.

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