Cauliflower Hummus

• portions: 6 cups
• temps total: 35 mins

Ingrédients

2 cups (400g) dried chickpeas

(garbanzo beans)

500g (11b) cauliflower

1 large onion (200g), sliced

4 cloves garlic, chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1⁄2 cup (125ml) lemon juice

2 teaspoons finely grated lemon rind

1⁄2 cup (140g) tahini

1⁄2 cup (125ml) extra virgin olive oil

2 teaspoons sea salt flakes

black salt, with lavosh

Instructions

1 Place chickpeas in a heatproof bowl; pour over boiling water to cover. Soak for 15 minutes.

2 Trim cauliflower; cut into large wedges. Combine cauliflower, onion, garlic, cumin, coriander, 1.5 litres (6 cups) water and drained chickpeas in a 6-litre (24-cup) pressure cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 25 minutes. Release pressure using the quick release method (page 8). Remove lid. Drain mixture, reserving cooking liquid. Cool.

3 Blend chickpea mixture with remaining ingredients, in batches, until as smooth as possible. Repeat blending with enough of the reserved cooking liquid until you reach your desired consistency.

PRESSURE COOKER