Chipotle Hummus and Spiced Cauliflower

Hummus with a Mexican twist - it's really just an excuse to eat hummus as a meal. Adding Pomegranate seeds adds a refreshing burst to cut through the spice and mellow out with the coriander.

Ingredients

	Topping
1	Cauliflower
1 Tsp	Cumin Seeds
1/2 Tsp	Coriander Seeds
4	Black Peppercorns
1 Tsp	Smoked Paprika
	Hummus
1	Canned Chickpeas
1 Tsp	Ground Cumin
2	Garlic Cloves
1	Chipotle Chili in Abodo Sauce (Not an entire can)
1/2 Tsp	Salt
1 1/2 Tbsp	Lime Juice
2 Tbsp	Tahini
2 Tbsp	Olive Oil
3 Tbsp	Water
1	Pomegranate
	Fresh Coriander
	Corn Chips

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Method

10 mins 30 mins 3

• Step 1 Start by rinsing your chickpeas and get all the gross syrupy water out of there.
• Step 2 Blend chickpeas, chipotle chili (and some abodo sauce), tahini, lemon juice, ground cumin, water, garlic cloves, olive oil, salt.
• Step 3 Hummus done! Set it aside until we need it later :)
• Step 4 For the spiced cauliflower we want to start by dry roasting our whole spices of cumin seeds, coriander seeds, black peppercorns in a frypan on medium heat for about 30 seconds or until fragrant.
• Step 5 Crush up the spices in a mortar and pestle and mix in the smoked paprika. Set aside.
• Step 6 Cut up your cauliflower in to small florets. Add 2 tablespoons of olive oil to a frypan on medium-high heat. Wait until oil is hot and add your cauliflower in batches. Turn occasionally and cook for about 5 - 10 minutes until golden brown.
• Step 7 When your cauliflower is cooked, move to a bowl and toss to coat with the spice mixture.
• Step 8 Plate up by adding a couple of spoons of hummus in to a bowl, add a good helping of cauliflower and top with cut up coriander, slightly crushed corn chips and a couple of pomegranate seeds.