Seed-topped cauliflower houmous
Makes: 500g
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Seed-topped cauliflower houmous
Serve our tasty cauliflower houmous with colourful raw vegetable dippers
Makes: 500g
Prep time: 10 minsTotal time: 
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Nutritional information (Per 100g serving)
Calories
128Kcal
Fat
8gr
Saturates
2gr
Carbs
6gr
Sugars
2gr
Fibre
3gr
Protein
6gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 250g cauliflower, in small florets
- ½ tbsp cumin seeds
- 2 tbsp mixed seeds
- 1 x 215g tin butterbeans
- 3 tbsp thick Greek yogurt
- 2 tbsp tahini
- 1 small garlic clove, crushed
- zest and juice of ½ small lemon
- 1 tbsp extra-virgin olive oil, to serve (optional)
Step by step
- Steam the cauli florets for 12-15 minutes until tender; leave to cool. Toast all the seeds in a small dry frying pan for 2-3 minutes until aromatic, then cool.
- Drain the butterbeans reserving the liquid. Add the beans and the cooled cauliflower to a food processor or blender, with the remaining ingredients. Blend until smooth, adding enough of the bean liquid to help form a thick purée. Season to taste and spoon into a shallow serving bowl (or container). The houmous will keep in the fridge for up to 4 days (store the toasted seeds at room temperature).
- To serve, drizzle with the olive oil if using, and scatter with the toasted seeds. Serve with colourful raw vegetable dippers.
