Parsley Hummus for Cauliflower Crudites

Ingredients for Parsley Hummus for Cauliflower Crudites

• 1 garlic clove

• 1/2 cup (packed) fresh parsley leaves

• 1 (425g) can garbanzo beans (chickpeas), drained and rinsed

• 60ml soured cream

• 45ml tahini (sesame seed paste)*

• 2 tablespoons Asian sesame oil

• 1 1/2 teaspoons grated lemon peel

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons salt

• 1/4 teaspoons cayenne pepper

• Mix of purple, white, and green cauliflower, cut into florets

• *Tahini is available at some supermarkets, natural foods stores, and Middle Eastern markets.

How to make Parsley Hummus for Cauliflower Crudites

Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add soured cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth.

Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.