Hummus with pistachio lamb meatballs
Transform simple shop-bought hummus with these fabulous meatballs, topped with pistachios and mint. This takes just 15 minutes to make, yet tastes so decadent
Spiced cauliflower hummus
Serves 2
Easy
Prep:
Cook:
Spruce up a pot of shop-bought hummus with Bombay mix and a roasted cauliflower topping. Serve with pitta bread for perfect party food or as a savoury snack
Skip to ingredients
- ½ small cauliflower
- 1 tsp ground turmeric
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 200g tub plain hummus
- 1 tbsp Bombay mix
- generous pinch of salt and pepper
Nutrition: Per serving
- kcal525
- fat42g
- saturates2g
- carbs19g
- sugars5g
- fibre9g
- protein13g
- salt1.2g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Cut the cauliflower into florets, saving the leaves. Tip the florets into a bowl and toss with the ground turmeric, cumin seeds, olive oil and a generous pinch of salt and pepper. Tip the cauliflower onto a baking tray, cook for 20 mins, then add the cauliflower leaves, give everything a good mix and cook for a further 5 mins. Spread the plain hummus onto a plate. Top with the roasted cauliflower and Bombay mix.
