Smørrebrød with Hummus, Roasted Cauliflower and Pomegranate
Hummus with Roasted Cauliflower and Pomegranate © kvalifood.com
Homemade hummus is softer and more creamy than most shop-bought versions. Roasted cauliflower and pomegranate seeds give texture and acidity. A good smørrebrød that works as lunch or as part of a larger spread.
Ingredients
Yields 4 servings
Hummus
- 400 g cooked chickpeas (or 1 tin, drained)
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 3 tbsp olive oil
- 4 tbsp cold water
- salt
Roasted cauliflower
- 300 g cauliflower
- 2 tbsp olive oil
- 1 tsp cumin
- salt
- pepper
To serve
- 4 slices rye bread
- 4 tbsp pomegranate seeds
- 1 tbsp mint oil (oil blended with fresh mint)
- butter, for the bread
Directions
Roasted cauliflower
Break the cauliflower into small florets and toss in the oil, cumin, salt and pepper. Roast at 430°F (220°C) for 20–25 minutes until golden. Leave to cool.
Hummus
Blend the chickpeas, tahini, lemon juice, garlic and oil to a smooth paste. Add cold water a little at a time until the consistency is creamy and smooth. Season with salt and more lemon juice if needed.
To serve
Spread the bread with butter and add a generous layer of hummus. Top with roasted cauliflower florets and pomegranate seeds. Drizzle a little mint oil over.