Hummus & Curried Cauliflower Tartine
A delicious open-faced sandwich featuring homemade hummus topped with aromatic curry-spiced roasted cauliflower. This Mediterranean-Middle Eastern fusion dish combines creamy chickpea spread with warm Indian spices and crusty sourdough bread.
Ingredients
- •½ head cauliflower
- •2 tsp ground turmeric
- •1 tsp cumin
- •1 pinch freshly grated nutmeg
- •1 pinch cinnamon
- •1 sprig thyme
- •2 tbsp extra virgin olive oil
- •1 pinch sea salt
- •1⅔ cups canned chickpeas
- •2 tbsp tahini
- •¼ lemon lemon juice
- •1 tbsp extra virgin olive oil
- •1 pinch sea salt
- •4 slices sourdough bread
- •1 whole scallion
- •2 tbsp extra virgin olive oil
Cooking Instructions
- 1.
Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10-15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.
15 min
- 2.
Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.
35 min
- 3.
To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.
5 min
