Hummus & Curried Cauliflower Tartine

Adopted from: Le Pain Quotidien Cookbook
Prep Time: 30 Minutes Cook Time: 15 Minutes
Serves: 4
Ingredients
For the curried cauliflower:
½ cauliflower, washed, dried & broken into small florets
2 tsp ground turmeric
1 tsp cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon
1 sprig of thyme, leaves only
2 tbsp extra virgin olive oil
Sea salt
For the hummus:
1 2/3 cup canned chickpeas (reserve liquid)
2 tbsp tahini
juice of ¼ lemon
1 tbsp extra virgin olive oil
1 pinch of salt
To Serve:
4 slices of Sourdough bread
1 scallion, chopped
2 tbsp extra virgin olive oil
Directions:
Preheat the oven to 425F. In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10-15 minutes, until lightly brown on top. Remove from oven and set aside.
Place all hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of reserved chickpea liquid to thin mixture to a smooth puree. Refrigerate at least 30 minutes.
To serve, spread hummus on the bread and top with the curried cauliflower, sprinkle with scallion and drizzle with olive oil.
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