I still can remember the very first time I discovered purple cauliflower. It was at a farmers market in San Fransico when I was in high school. I was visiting my friend in the city and at the time didn't have space in my bag to purchase it, we were on bikes that day. Years later a purple cauliflower popped up at a local grocery store in Arizona and of course, I didn't miss my chance this time and brought it straight home to make a massive colorful salad. At that time, they started becoming a regular occurrence at the grocery stores, I suppose they gained popularity and I wasn't the only one fascinated.
I know honey hummus may sound weird to most of you, but it really is a thing! I tried it once at a friends house in Germany and really liked it. She even adds honey to her avocadoes and guacamole which I'm not yet convinced by! Haha, anyway give this recipe a try and be sure to let us know what you think! Silvestre shines on this one!
Recipe developed by our dear friend Regina.
Servings: 4-6 people
Cooking time: 20 minutes
- One can of chickpeas
- One large or two small garlic cloves
- Juice of a half lemon
- 3 tbsp of tahini
- 2 tbsp Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
- ½ tsp of smoked paprika
- ¼ tsp cumin seeds
- ¼ tsp coriander
- Salt and pepper to taste
- Couple tbsp of olive oil
- 2-3 tbsp of water, if needed
- Put all the ingredients except water to the blender and puree until desired texture. Season to taste, add lemon juice, spices or more tahini or honey, if needed. I prefer my hummus a little bit chunky, so I added just a couple tbsp of water to help the blender to puree the ingredients. If you prefer your hummus silkier, add some extra olive oil to the mixture. Put the prepared hummus on a deep plate, drizzle with some extra olive oil, add paprika and some herbs on top of it.
- Serve hummus with any veggies you like. I chose purple cauliflower, radishes, some roasted corn, baby carrots, arugula, avocado, and cucumber. Cut the veggies and serve with hummus.