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Hummus & Curried Cauliflower Tartine

Adopted from: Le Pain Quotidien Cookbook
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 Serves

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 ΒΌ 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.