Hummus with pan-fried cauliflower florets & herbs - Florentin
Bring a saucepan of lightly salted water to a boil. Drop the florets into the boiling water and cook for 2 minutes. drain and lightly pat dry with a towel. Heat
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Ingredients
- ½ cup olive oil, for frying
- 1 large cauliflower, cut into bite size florets
- 1 can cooked chickpeas, drained and rinsed or ¾ cup chickpeas soaked in water overnight and cooked until soft
- 400 grams Florentin Organic Hummus extra
- ½ bunch parsley, chopped
- ½ bunch mint, chopped
- 1 green hot chili pepper, chopped (optional)
- freshly squeezed lemon juice
- sea salt, to taste
- ground black pepper, to taste
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