Serves 4–6
800 g (1 lb 12 oz/about 1 small) cauliflower, trimmed and cut
into small florets
4 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 x 400 g (14-oz) can chickpeas, drained
1 teaspoon ground cumin
4 tablespoons tahini
2 tablespoons lemon juice, or to taste
2 tablespoons pine nuts, toasted
Sumac, to sprinkle
Pita bread, olives and Lebanese pickles etc, to serve
Preheat the oven to 180°C (350°F).
Place the cauliflower in a single layer on a large baking tray
and drizzle with 2½ tablespoons of the oil. Roast for 30
minutes, stirring occasionally, or until the cauliflower is golden
and tender. Cool slightly.
Reserve half the cauliflower and place the other half in a food
processor with as much olive oil as you can pour off the tray.
Add the garlic and process until smooth, then add the
chickpeas, cumin, tahini, lemon juice, remaining olive oil and 3
tablespoons water. Process until the mixture is very smooth.
Season to taste with sea salt and freshly ground black pepper,
adding a little extra lemon juice if necessary.
Arrange in a serving bowl
, then scatter with the reserved roast
cauliflower and pine nuts. Sprinkle with sumac to taste, then
serve with pita bread, olives and pickles.
