Hello fellow food enthusiasts! I’m thrilled to share with you one of my favorite creations, a culinary journey that brings together the vibrant hues and flavors from my very own garden. As someone who loves crafting colorful recipes, especially using fruits and herbs in season, I couldn’t resist showcasing the beauty of freshly harvested beans dancing with the earthy charm of purple cauliflowers.
In my garden-to-plate adventure, I’ve whipped up a dish that not only tantalizes the taste buds but also celebrates the joy of homegrown goodness. Purple cauliflowers hold a special place in my heart, and you’ll soon discover why. So, let’s embark on this delightful journey of creating a Garden Harvest Hummus that’s not just a feast for the eyes but a celebration of flavors.
Colorful Garden Cauliflower Hummus Fusion
Equipment
Ingredients
- *For the Hummus:
- 1/2 cup Christmas lima beans cooked
- 1/2 cup kidney beans cooked
- 2 fresh garlic clove
- Juice of half a lemon
- 2 tablespoons olive oil
- 1 teaspoon chili sauce
- 1 teaspoon cumin powder
- Pinch of salt
- Water if needed
- *For the Roasted Cauliflower:
- 1/2 of a medium cauliflower washed and dried
- 2 tablespoons olive oil
- 2 tablespoons bread crumbs
- *For the Sautéed Dressing:
- 1/2 small red onion chopped
- 1 cup mix of basil parsley, and kale, chopped
- 1/4 cup homemade dehydrated cherry tomatoes
- 4 fresh feijoa pineapple guava, finely chopped
- 3 tablespoons silvered almonds
- 2 tablespoons pomegranate paste molases
- *Garnish:
- Fresh pomegranate seeds as desired
- Adjustments can be made based on personal preferences and feel free to experiment with the quantities to suit your taste!
Instructions
- Preheat the oven to 350°F. Slice the cauliflower into florets and toss with olive oil and bread crumbs. Roast in the oven for 30-40 minutes or until golden brown and crunchy.
- While the cauliflower is roasting, let’s dive into making the hummus. In a food processor, start by adding a fresh garlic clove and the juice of half a lemon. Pulse for a few seconds to create a zesty base.
- To the zesty base, add the cooked Christmas lima beans, kidney beans, olive oil, chili sauce, cumin, and a pinch of salt. Blend until smooth, adding water if needed for that perfect, velvety consistency.
- Now, let’s whip up the sautéed dressing. In a pan, sauté red onion until tender. Add basil, parsley, kale, homemade dehydrated cherry tomatoes, fresh feijoa, silvered almonds, and the secret touch – pomegranate paste. Cook for 2-3 minutes until the flavors meld into a delicious medley.
- Assemble your masterpiece! Spread the warm hummus on a plate, layer it with the crunchy roasted cauliflower, and generously pour the sautéed dressing over the top. Garnish with fresh pomegranate seeds.
- Before serving the hummus, consider warming it up for an extra cozy touch. Pop it in the microwave or gently warm it on the stove.
Notes
- For the hummus, start by adding garlic and lemon juice and pulsing for a few seconds before blending in the other ingredients for a burst of zesty freshness.
- Warm the hummus before serving for a comforting experience.
- Cauliflower not only delights the palate but also packs a nutritional punch with vitamins and antioxidants, promoting heart and digestive health. Feijoa, also known as pineapple guava, adds a tropical twist to your dish and is a rich source of vitamin C, fiber, and antioxidants.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
