Want to add even more nutrition to already wholesome hummus? We're still singing the praises of seasonal star cauliflower with this delicious homemade hummus. The florets are roasted with garlic til caramelized and delicious before being blitzed with all the usual favourites. Hummus is a brilliant vehicle for extra veg - both blitzed into it and dipped. If your little one is funny about change, cauliflower is a great place to start as it doesn't really alter the colour at all.
To make, toss 200g cauliflower florets and 2 unpeeled cloves of garlic with a glug of olive oil (and some ground cumin if you're feeling fancy). Roast at 200C for about 20 mins until caramelized then blitz with a drained tin of chickpeas (keep the water), the juice of 1 lemon, 2 tbsp each tahini and olive oil, salt, pepper and the garlic cloves popped out of their skins. Slowly add 3 - 4tbsp of the chickpea water until you have a smooth, creamy dip.
Serve with a rainbow of crunchy veg, breadsticks, on toast or in a pitta with falafels or grilled chicken.
