Roast cauliflower & Chickpeas with Hommus

6 Servings 40 Mins

Makes 6 Servings

Prep Time 15 Mins

Total Time 40 Mins

Ingredients

¼ Cup Of Olive Oil

2 Garlic cloves, crushed

1 tsp Smoked paprika, extra to sprinkle

1 (500g) Small cauliflower, cut into small florets

400g Can chickpeas, drained, rinsed

450g Tub Obela Classic Hommus

- Handful of Mint leaves to garnish

1 Lebanese bread to serve

- Honey Chilli Oil

1 tbs Crispy Chilli Oil

1 tbs Olive Oil

1 tbs Honey

1 tbs Lemon juice

Directions

Preheat oven to 190°C fan forced. Combine oil, garlic, cumin seeds and paprika in a large bowl. Add cauliflower and toss until well coated. Spread in a single layer into a roasting pan.
Add chickpeas to same bowl. Toss in remnants of oil and spices. Spread into a small roasting pan. Sprinkle cauliflower and chickpeas with a little more smoked paprika. Season.
Roast cauliflower for 30-35 minutes until tender and golden. Roast chickpeas at same time, under the cauliflower, for 40 minutes, shaking pan halfway or until dry and crisp. Set aside to cool.
To make honey chilli oil; combine all ingredients in a jug.
Spread Hommus over the base of a large serving platter. Top with cauliflower and half the chickpeas. Drizzle with honey chilli oil.
Sprinkle with mint leaves. Serve with fresh Lebanese bread and remaining chickpeas.