Recipe by @Zarskitchen

Ingredients

150g Oddpods Gungo Split Peas

150g Oddpods Chickpeas (if omitting gungo split peas then use 300g chickpeas)

150g Tahini

6 Garlic Cloves crushed

2 Lemon juiced

250ml Olive Oil

80ml Water

1/4 tsp Cayenne

1/4 tsp Paprika

1/2 tsp Garlic Granules

1 tsp Sea salt

0.5 tsp Ground black pepper

Cauliflower:

1/2 Cauliflower cut into florets

Drizzle of Olive Oil

3 tbsp Harissa Paste

1 tsp Salt

1/2 tsp Pepper

Caramelised shallots:

3 Shallots

3 tbsp Olive Oil

2 tbsp Sugar

Sea Salt

Pepper

Pinch of za’atar to garnish

Method

1. Pre-heat the oven to 200C

2. In a food processor whizz together all the hummus ingredients, add the oil gradually until the hummus is to your desired consistency

3. Taste and add more salt, lemon or spice if desired, set aside

4. On a baking tray lined with parchment paper add the cauliflower florets and mix in the oil, harissa paste, salt and pepper, roast in the oven until slightly charred

5. On another baking tray toss the shallots with olive oil, sugar, salt and pepper and roast in the oven until crisp and golden

6. Place hummus on the serving plate, arrange cauliflower florets in the centre,  sprinkle with za’atar and sea salt, serve immediately 

7. Enjoy with your choice of bread, crudite or tortilla chip!