Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.
- 400 gm canned chickpeas, drained, liquid reserved, rinsed
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 tsp za’atar, plus extra for scattering and to serve
- 10 pita bread
- Dutch carrots and young green beans and pickled chillies, to serve
Roasted cauliflower and tahini dip
- 1 large cauliflower (about 1kg), cut into florets
- 180 ml (¾ cup) olive oil
- 400 gm canned chickpeas, drained, liquid reserved
- 150 gm tahini
- Juice of 3 lemons, or to taste
- 3 garlic cloves, finely chopped
- 1For roasted cauliflower and tahini dip, preheat oven to 200°C, toss cauliflower and 60ml oil in a large roasting pan to coat well, season to taste and roast until tender and browned on the edges (20-25 minutes). Cool, then process in a food processor with chickpeas, tahini, lemon juice and garlic until smooth. With motor running, gradually add remaining oil in a thin stream until smooth (thin dip with a little reserved chickpea liquid or water if necessary). Season generously and refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
- 2Meanwhile, toss chickpeas in oil and za’atar, season to taste and spread on a roasting tray. Roast until browned and crisp (10-15 minutes), then store in an airtight container for up to a day.
- 3Meanwhile, drizzle half the pita with olive oil, scatter with za’atar, season to taste and bake until golden and crisp (2-3 minutes). Cool, then break into large shards and store in an airtight container for up to 3 days.
- 4To serve, preheat oven to 180°C, wrap remaining pita in a damp tea towel and place in oven to warm (4-5 minutes). Spread cauliflower dip on a large platter, drizzle with oil, scatter with roasted chickpeas and za’atar and serve with warmed pita, pita crisps, crudités and pickled chillies.
Drink Suggestion: Pink wine in tumblers. Drink suggestion by Max Allen