Tandoori Cauliflower Hummus with Crispy Quinoa
Ingredients
- 8-10 cauliflower florets
- 1 tsp tandoori masala
- 1 1/2 tsp sunflower oil divided
- 1/2 tsp salt
- 1 cup cooked chickpeas cooked with salt
Garnishing
- 1/2 tbsp olive oil
- 2 tsp black quinoa
- 1 cauliflower floret sliced very thin
- 1 tbsp fresh herbs (sage mint or oregano)
- 1/4 tsp tandoori masala
Instructions
- To prepare the tandoori cauliflower hummus, start by prepping the cauliflower. Marinate the florets in a small bowl in a mix of 1 tsp tandoori masala, 1/2 tsp oil, 1/2 tsp salt. Toss to coat well. Keep covered for 15 minutes.
- Heat remaining 1 tsp oil in a non stick pan and toss the marinated florets on high heat for 1 minute until slightly browned outside. Reduce flame to minimum, sprinkle some water, cover and steam cook for 5-6 minutes until the florets are just soft but not mushy.
- In a mixer jar or food processor, combine the cooked chickpeas and prepared cauliflower to a smooth puree. Remove this into a serving bowl.
- In a tempering ladle or small pan, heat the 1 tbsp olive oil. Once oil is hot, add the quinoa to it and wait until it crackles. Pour the crisped up quinoa along with the oil over the hummus.
- Garnish with fresh herbs, sprinkle of tandoori masala and very thinly sliced cauliflower floret. Serve immediately or cover with cling wrap and refrigerate until serving.
Notes
If you don't have quinoa, use millet or amaranth or any other small grain / pseudograin. Black sesame seeds can also be used similarly for a nutty flavour and crunch.
*I have used olive oil and not extra virgin olive oil because the latter is best used in raw form.