Recipe by Chef Arjyo Banerjee, Vice President Culinary and CPU, Compass Group India
Cauliflower Stem Hummus
Serves: 4 – 6
Ingredients:
250 gm Cauliflower Stem Boiled till soft
240 gm Chickpeas Boiled
40 gm Oil Olive Extra Virgin
40 gm Lemon Juice
20 gm Tahini paste
20 gm Garlic Paste
06 gm Salt
02 gm Paprika Powder (for garnish)
04 gm Cumin powder Roasted & Crushed
Method:
Soak Chickpeas overnight. Clean and wash cauliflower stems well
Boil the chickpeas and the stems until soft.
Make a fine paste of Boiled Cauliflower Stem and Chickpeas in a food processor
Take the paste in a bowl, add olive oil, lemon juice, garlic paste, tahini and salt, roasted cumin powder. Mix well and chill.
Dish out in serving or dipping bowls, garnish with a drizzle of olive oil and paprika. Serve with toasted bread, warm pita or vegetable crudites.