Hummus & Curried Cauliflower Tartine
Adopted from: Le Pain Quotidien Cookbook
Ingredients
For the curried cauliflower
- 1/2 cauliflower, washed, dried & broken into small florets
- 2 tsp ground turmeric
- 1 tsp cumin
- 1 pinch of freshly grated nutmeg
- 1 pinch of cinnamon
- 1 sprig of thyme, leaves only
- 2 tbsp extra virgin olive oil
- Sea salt
For the hummus
- 1 2/3 cup canned chickpeas (reserve liquid)
- 2 tbsp tahini
- juice of ¼ lemon
- 1 tbsp extra virgin olive oil
- 1 pinch of salt
To Serve
- 4 slices of Sourdough bread
- 1 scallion, chopped
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425F. 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 oven and set aside.
- Place all hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of reserved chickpea liquid to thin mixture to a smooth puree. Refrigerate at least 30 minutes.
- To serve, spread hummus on the bread and top with the curried cauliflower, sprinkle with scallion and drizzle with olive oil.
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