HUMMUS PLATES WITH ROASTED CAULIFLOWER, POTATO & GREEN HARISSA
I eat hummus every single day, without fail. And making these hummus plates is a nice way to carry on my daily hummus tradition – it transforms the hummus into a full meal, which means I can continue my girl dinner habits, but with a full belly.
Ingredients
- 1 small cauliflower chopped into florets
- 400 g baby potatoes chopped into halves/quarters
- 2 tsp ground cumin
- 2 tsp ground coriander
- extra virgin olive oil
- salt & freshly ground black pepper
- to serve: toasted pine nuts
GREEN HARISSA
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 20 g mint leaves only & finely chopped
- 20 g coriander thick stems removed & finely chopped
- 20 g parsley thick stems removed & finely chopped
- 3 garlic cloves minced
- 1-2 green chillies seeds removed & finely chopped (depending on how spicy you would like it)
- juice 1/2 lemon
HUMMUS
- 400 g can chickpeas drained & rinsed
- 1 garlic clove peeled
- 1 heaped tbsp tahini
- 1/2 tsp cumin
- juice 1/2 lemon
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
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Combine the cauliflower, potatoes, cumin, ground coriander, a good glug of olive oil and a pinch of salt in a large bowl. Use your hands to give everything a good mix and rub the spices into the vegetables, then arrange between two baking trays. Roast for 45-55 minutes, or until golden and tender.
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Meanwhile, you can make the green harissa. Heat a dry frying pan over a low-medium heat and add the cumin and coriander seeds. Toast for a minute or so, until they start to darken and release their fragrance (watch them carefully here as they burn quickly!). Allow to cool slightly, then grind into a powder and combine with the chopped mint, coriander, parsley, garlic, green chilli, lemon juice and a big pinch of salt and black pepper in a small bowl. Add just enough olive oil to cover, then give everything a stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blitz it until completely smooth). Taste and adjust the seasoning, adding more lemon juice, salt, garlic and/or chilli, if needed.
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Meanwhile, make the hummus. Combine the chickpeas, garlic, tahini, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Blitz the mixture, adding the 3-4 tbsp olive oil in a thin stream through the hole in the top, until the hummus is smooth and creamy. Taste and adjust the seasoning, if needed.
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Spread the hummus over the bottom of a serving plate. Add the roasted cauliflower and potatoes on top, then drizzle over the green harissa. Finish with a sprinkling of pine nuts and a good crack of black pepper.
If you love your hummus, try this one next: Pesto Hummus.
I made this dish last night and it truly was delicious! It was a suitably comforting dish for a winter’s night and yet still fresh and vibrant. I added some pomegranate seeds just for added colour. This will be a regular dish on the menu 🙂
Delicious! I’m so glad you enjoyed it 🙂
So flavorful! This is absolutely delicious and I love how healthy it is.
This has become a staple in my house! If I’m feeling lazy or pressed for time I use store bought hummus, and always double batch the hummus and harissa for a very easy meal later in the week where I just have to roast some veggies
OH. MY. GOD. Hello, new obsession! I didn’t have enough cauliflower so substituted with pumpkin and frozen broccoli, and for my first try, it was perfect. Thank you for getting me excited about veggies!