Smørrebrød with Hummus, Roasted Cauliflower and Pomegranate
Prep 35 min Total 50 min
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 garlic clove
- 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.
See Also
Smørrebrød with Avocado, Soft-Boiled Egg and Dukkah
Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Smørrebrød with White Mould Cheese and Pickled Fruit
Smørrebrød with Blue Cheese, Honey, Walnuts and Pear
Smørrebrød with Breaded Celeriac and Remoulade
