Hummus topped with Roasted Chickpea & Cauliflower 

Hummus topped with Roasted Chickpea & Cauliflower

By: Lisa Guy

Providing beneficial unsaturated fats found in tahini, olive oil & avocados, to help improve cholesterol levels & cardiovascular health.

Ingredients

• 400g tin chickpeas, drained
• 3 tbsp tahini
• 3 tbsp cold-pressed
• extra-virgin olive oil
• Juice 1 lemon
• Sea salt & pepper, to taste
• 2 tbsp water
• 1 medium cauliflower, cut into small florets
• 400g tin chickpeas, drained
• 1/4 cup cold-pressed
• 3 tsp smoked paprika
• 1/2 tsp ground turmeric
• 3 tsp cumin
• 2 tsp garlic powder
• ½ tsp red pepper flakes
• Pinch sea salt & pepper
• 1/2 cup multi-coloured quinoa
• 1/2 red onion, finely diced
• 1 small cucumber, diced
• 1 bunch parsley, finely chopped
• Juice 1 lemon
• 2 tbsp cold pressed
• 2 tbsp sunflower seeds
• 1 avocado, sliced

Method

• Preheat oven to 200°C and line two baking trays with baking paper.
• Make hummus by placing chickpeas, tahini, olive oil, lemon juice, salt and pepper in your food processor and blend until a smooth consistency. Add the water to thin out hummus. Add extra water if needed. Set aside.
• Add chickpeas and cauliflower to a large bowl.
• Combine paprika, turmeric, cumin, garlic powder and chilli in a small bowl.
• Toss chickpeas and cauliflower with spices and drizzle in olive oil.
• Transfer to baking trays, sprinkle with sea salt and pepper and bake for 20 mins until tender and slightly golden. Set aside to cool.
• Cook quinoa according to packet instructions. Allow to cool then transfer to a large bowl.
• Add red onion, cucumber and parsley and gently toss with lemon juice, olive oil, sea salt and pepper.
• Spread hummus on a serving dish, top with roasted chickpeas and cauliflower, then top with salad, avocado slices, pomegranate seeds and sunflower seeds.
• Delicious served with crusty sourdough bread or flat bread, or as a side dish with barbecue chicken or salmon.

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph‘s Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .