GOLDEN KRAUT CAULIFLOWER HUMMUS

COOK TIME: 30 minutes

SERVES: 6

INGREDIENTS:

1 medium whole cauliflower 
2 carrots 
4 garlic cloves, crushed 
3 tbsp olive oil 
1/2 tsp ground turmeric 
1 tsp ground cumin 
1 tsp salt 1/2 tsp pepper 
1/3 cup tahini
1 lemon, juiced 

Topping: 

1/2 cup walnuts, chopped and toasted 
1 tbsp parsley 
1/3 cup Golden Kraut
1 tbsp dukkah 

METHOD: 

Pre-heat oven to 200 degrees C. Cut cauliflower and carrots into small chunks and place into a large mixing bowl. Add in oil, crushed garlic, turmeric, cumin, salt and pepper. Use a spoon to mix the veggies around until they are coated. Transfer to an oven tray and roast for 25 minutes, until carrots are tender when poked with a fork. 

Let the veggies cool down for 10-15 minutes. Add roasted veggies into a food processor. Add in tahini and lemon juice. Blend until smooth. Season to taste if needed. 

Make the topping: 

Toast chopped walnuts in a pan and then transfer into a small bowl. Add chopped parsley and Golden Kraut into the bowl and mix together. 

Spoon hummus onto a dish and garnish with dukkah and kraut/walnut mix over the top. Serve with your favourite crackers or bread.