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.
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!
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)
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.