Radishes & Cauliflower with Hummus

Time

20'

Guest

4

Nutrition

Rich in : Vit B6, C

Ingredients

  • 1 cauliflower 
  • 20 radishes
  •         For the hummus 
  • 1 garlic clove
  • 60ml Tahini 
  • 1 teaspoon ground cumin 
  • Zest of 1 lemon 
  • 3 tablespoons freshly squeezed lemon juice 
  • 2 tablespoons olive oil 
  • 225g cooked chickpeas, drained and rinsed.

 

Method

  • In a food processor pulse the garlic until it is finely minced
  • Add the tahini, cumin, lemon zest and juice, olive oil and puree to make a paste
  • Add the chickpeas, pulse and add up to 60 ml water to thin the paste as you would like it to be.
  • Store the hummus in an airtight container in the fridge for up to 5 days.
  • Give the radishes& cauliflower a good wash and cut them into eatable pieces and serve with the hummus.