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–+ servings

Cauliflower & Cumin Hummus

GF | DF | EF | NF
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Course 1 meal a day, puree, Side Dish, Snack
Servings 1 Yields 400g

Equipment

  • 1  Blender
  • 1 knife
  • 1 baking sheet
  • 1 Spatula

Ingredients
  

  • 1 cup cooked or tinned chickpeas  drained
  • 1/2 cup cauliflower 
  • 2 tbsp tahini 
  • 1.5 tbsp lemon juice 
  • 1 tbsp olive oil
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 1 tsp cold water

optional

Instructions
 

  • Preheat the oven to 170 degrees 
  • Slice the cauliflower into florets and drizzle with olive oil placing into the oven to roast until soft - roughly 25 minutes.
  • In a blender or food processor add in the chickpeas, cooked cauliflower, tahini, lemon juice, olive oil, cumin, salt, organ powder (if using) and cold water 
  • Blend until smooth and place into a container in the fridge.
  • Can be served as a puree or dipper/spread with roast veggies, baby's first bread etc.

Notes

Age Appropriate: Once tolerating sesame
Freezer Friendly: No
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