25 min.
Cauliflower hummus
Great alternative to classic hummus
A vegan vegetable dip made with cauliflower, potatoes and parsley. A great recipe, perfect as a spread or dip for fresh vegetables.
30 min.
Ingredients
500 g cauliflower
500 g potatoes
50 g parsley
5 g thyme
zest of 1 lemon
toasted white sesame seeds
1/2 tsp. curcuma powder
2 tbsp. olive oil
blanched green beans
radishes
salt
freshly ground black pepper
500 g potatoes
50 g parsley
5 g thyme
zest of 1 lemon
toasted white sesame seeds
1/2 tsp. curcuma powder
2 tbsp. olive oil
blanched green beans
radishes
salt
freshly ground black pepper
Preparation
Clean cauliflower and peel potatoes. Score the cauliflower stems to accelerate cooking. Wash cauliflower and potatoes under running water. Cook in abundant salted water for 15 minutes. Strain the vegetables and let cool.
Put cauliflower and potatoes in a mixer and add parsley, thyme, lemon zest and black pepper. Mix finely to get a homogeneous mixture. Put the hummus into a bowl and season with olive oil flavored with half a teaspoon of curcuma and some sesame seeds.
You can serve the hummus with toasted bread with olive oil flavored with curcuma. Finish the dish with radish slices, blanched green beans, fried egg, pepper and toasted sesame seeds.
Recipe from Ambra & Tea Scarsella
ANAGRAMMA
Ambra and Tea are two Roman sisters who are inseparably united by the same passions. As explorers and coffee lovers, they always look for new adventures. Both define themselves as designers, visual storytellers, photographers and food developers and, above all, as sisters. Culinary school: their mom. School of life: the world. This is why the foundation of their blog comes as no surprise. It’s a mirror of all the things they like most: cooking, eating, inviting guests, traveling and, above all, sharing all this with their friends.
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