| Type | Per person |
|---|---|
| Energy | 568 kcal |
| Fat | 17 gr |
| of which saturated | 3 gr |
| Carbohydrates | 77 gr |
| of which sugars | 0 gr |
| Fibres | 22 gr |
| Protein | 22 gr |
| Salt | 0 gr |
Roasted cauliflower hummus
Lunch
20 - 30 min
38gr vegetables p.p.
Ingredients
| 600 grams of cauliflower florets |
| 50 millilitres of olive oil |
| 700 grams of chickpeas (rinsed and drained) |
| 4 grams of garlic |
| 100 millilitres of lemon juice |
| 1 gram of black pepper |
| 15 grams of fresh curly parsley (finely chopped) |
| 300 grams of wholemeal bread |
Preparation
- Preheat the oven to 220°C. Place the cauliflower florets on a baking tray lined with baking paper. Drizzle with 1/4 of the olive oil. Then roast for 25 minutes.
- Keep a small portion of the chickpeas aside for later. Mix the rest of the chickpeas, olive oil, garlic and lemon juice in a food processor. Blend well until the hummus becomes smooth.
- Arrange a thick layer of hummus on a plate. Garnish with the cauliflower florets and chickpeas you reserved earlier. Finish with the olive oil, black pepper and fresh curly parsley. Serve with wholemeal bread.
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Nutritional values
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