Seed-topped cauliflower houmous
Makes: 500g
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Seed-topped cauliflower houmous
Serve our tasty cauliflower houmous with colourful raw vegetable dippers
Makes: 500g
Prep time: 10 minsTotal time: 
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Nutritional information (Per 100g serving)
Calories
128Kcal
Fat
8gr
Saturates
2gr
Carbs
6gr
Sugars
2gr
Fibre
3gr
Protein
6gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g cauliflower, in small florets
- ½ tbsp cumin seeds
- 2 tbsp mixed seeds
- 1 x 215g tin butterbeans
- 3 tbsp thick Greek yogurt
- 2 tbsp tahini
- 1 small garlic clove, crushed
- zest and juice of ½ small lemon
- 1 tbsp extra-virgin olive oil, to serve (optional)
Step by step
- Steam the cauli florets for 12-15 minutes until tender; leave to cool. Toast all the seeds in a small dry frying pan for 2-3 minutes until aromatic, then cool.
- Drain the butterbeans reserving the liquid. Add the beans and the cooled cauliflower to a food processor or blender, with the remaining ingredients. Blend until smooth, adding enough of the bean liquid to help form a thick purée. Season to taste and spoon into a shallow serving bowl (or container). The houmous will keep in the fridge for up to 4 days (store the toasted seeds at room temperature).
- To serve, drizzle with the olive oil if using, and scatter with the toasted seeds. Serve with colourful raw vegetable dippers.
