HUMMUS WITH SPICY SEEDED CRACKERS & CAULIFLOWER STEAKS
Summery, vegan, meze lite-bites
SERVES:
2 people as a main
4 people as a starter or side
COOKING TIME:
Prep time: 20 minutes
Cook time: 20 minutes
INGREDIENTS:
For the hummus
- 400g can of chickpeas, drained and rinsed
- 1 garlic clove, crushed
- Zest from 1 lemon
- Juice from ½ lemon
- 4 tbsp tahini
- 75ml olive oil
- 1 tsp ground cumin
- Seasoning
- 3-4 tbsp of water, or more to make the right consistency
For the crackers
- 50g pumpkin seeds
- 50g golden linseeds
- 40g sunflower seeds
- 30g sesame seeds
- 30g chia seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp of coarse or flakey sea salt + more for sprinkling
- 100g wholemeal flour
- 60ml olive oil
- 75ml water
For the cauliflower steaks
- A whole head of cauliflower, cut into thick slices
- 1 tsp smoked paprika
- 1 tbsp cumin seeds
- ½ tsp sea salt
- Black pepper
- Olive oil
To serve
- Mixed seeds, chopped herbs and edible flowers to garnish the top of the hummus.
- Baked cherry tomatoes.
- Raw vegetables to dip in the hummus such as sugar snap peas, broccoli or courgette, radish or pepper.
METHOD:
Preheat oven to 200ºC/180ºC fan/400ºF
1 - First make the crackers. Pour all the seeds into a large bowl. Add the flour, oil and water and mix well until all come together to form a dough. The dough should be quite wet but if too wet, add a little more flour or if dry add a splash more water.
2 - Divide the dough into two pieces. Place the first piece between two sheets of grease-proof paper and roll out flat to a thickness of approximately 2mm. Peel off the top layer of paper and sprinkle a little flaked or coarse sea salt over the top pressing down slightly. Repeat with the second piece of seed dough.
3 - Place both onto baking sheets and put into the oven. Bake for approximately 20 minutes, until golden. Remove from the oven and place on a cooling rack.
4 - To make the cauliflower steaks, remove the leaves and cut away most of the stalk, but leave the centre intact. Start from the middle of the cauliflower head and slice in half then cut slices either side, approximately 2cm thick. Place on a lightly oiled baking sheet. Mix the paprika with the salt and sprinkle over the cauliflower. Drizzle with olive oil and sprinkle cumin seeds over the top.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
Preheat oven to 200ºC/180ºC fan/400ºF
1 - First make the crackers. Pour all the seeds into a large bowl. Add the flour, oil and water and mix well until all come together to form a dough. The dough should be quite wet but if too wet, add a little more flour or if dry add a splash more water.
2 - Divide the dough into two pieces. Place the first piece between two sheets of grease-proof paper and roll out flat to a thickness of approximately 2mm. Peel off the top layer of paper and sprinkle a little flaked or coarse sea salt over the top pressing down slightly. Repeat with the second piece of seed dough.
3 - Place both onto baking sheets and put into the oven. Bake for approximately 20 minutes, until golden. Remove from the oven and place on a cooling rack.
4 - To make the cauliflower steaks, remove the leaves and cut away most of the stalk, but leave the centre intact. Start from the middle of the cauliflower head and slice in half then cut slices either side, approximately 2cm thick. Place on a lightly oiled baking sheet. Mix the paprika with the salt and sprinkle over the cauliflower. Drizzle with olive oil and sprinkle cumin seeds over the top.
5 - Place in the oven and roast for 15-20 minutes. If also making roasted cherry tomatoes, add these with a drizzle of oil to the pan with the cauliflower for the last 10 minutes of roasting.
6 - Meanwhile make the hummus. Add all the ingredients except for the water to a food mixer or blender and blend until a smooth paste is formed. Add the water a spoonful at a time until the right consistency is formed. Spoon into a dish. Add a drizzle of olive oil and scatter seeds or za’atar, herbs or edible flowers.
7 - When the crackers are cooled, break them up into shards and pieces, it's nice to have them at differing sizes and shapes.
8 - Place the hummus dish on a platter with the seeded crackers and raw vegetables. Plate up the cauliflower steaks with the roast tomatoes if using. Drizzle any remaining tray juices from the cauliflower over the dish.
9 - Serve as a main dish or as a starter, light lunch or would be great as a part of a tapas style meal.
5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.
6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.
We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk
5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.
6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.
7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.
8 - Next, churn the custard in an ice cream maker* as per instructions.
9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.
5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.
6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.
We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk
5 - Place in the oven and roast for 15-20 minutes. If also making roasted cherry tomatoes, add these with a drizzle of oil to the pan with the cauliflower for the last 10 minutes of roasting.
6 - Meanwhile make the hummus. Add all the ingredients except for the water to a food mixer or blender and blend until a smooth paste is formed. Add the water a spoonful at a time until the right consistency is formed. Spoon into a dish. Add a drizzle of olive oil and scatter seeds or za’atar, herbs or edible flowers.
7 - When the crackers are cooled, break them up into shards and pieces, it's nice to have them at differing sizes and shapes.
8 - Place the hummus dish on a platter with the seeded crackers and raw vegetables. Plate up the cauliflower steaks with the roast tomatoes if using. Drizzle any remaining tray juices from the cauliflower over the dish.
9 - Serve as a main dish or as a starter, light lunch or would be great as a part of a tapas style meal.
NOTES
- The hummus will keep for a day or two in the fridge so could be made in advance. The seeded crackers
will keep well in an airtight container for up to two weeks.
- The seeded crackers could be made with most other seeds. Replace chia seeds with poppy seeds, linseed with flax-seed or omit any of those in the recipe and replace with more of your favourites. Just keep the overall weight at approximately 200g. Add a little more oil or water if the mix is too dry or doesn’t come together to form a dough.
- Plain flour could be used instead of wholemeal.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
Preheat oven to 200ºC/180ºC fan/400ºF
1 - First make the crackers. Pour all the seeds into a large bowl. Add the flour, oil and water and mix well until all come together to form a dough. The dough should be quite wet but if too wet, add a little more flour or if dry add a splash more water.
2 - Divide the dough into two pieces. Place the first piece between two sheets of grease-proof paper and roll out flat to a thickness of approximately 2mm. Peel off the top layer of paper and sprinkle a little flaked or coarse sea salt over the top pressing down slightly. Repeat with the second piece of seed dough.
3 - Place both onto baking sheets and put into the oven. Bake for approximately 20 minutes, until golden. Remove from the oven and place on a cooling rack.
4 - To make the cauliflower steaks, remove the leaves and cut away most of the stalk, but leave the centre intact. Start from the middle of the cauliflower head and slice in half then cut slices either side, approximately 2cm thick. Place on a lightly oiled baking sheet. Mix the paprika with the salt and sprinkle over the cauliflower. Drizzle with olive oil and sprinkle cumin seeds over the top.
5 - Place in the oven and roast for 15-20 minutes. If also making roasted cherry tomatoes, add these with a drizzle of oil to the pan with the cauliflower for the last 10 minutes of roasting.
6 - Meanwhile make the hummus. Add all the ingredients except for the water to a food mixer or blender and blend until a smooth paste is formed. Add the water a spoonful at a time until the right consistency is formed. Spoon into a dish. Add a drizzle of olive oil and scatter seeds or za’atar, herbs or edible flowers.
7 - When the crackers are cooled, break them up into shards and pieces, it's nice to have them at differing sizes and shapes.
8 - Place the hummus dish on a platter with the seeded crackers and raw vegetables. Plate up the cauliflower steaks with the roast tomatoes if using. Drizzle any remaining tray juices from the cauliflower over the dish.
9 - Serve as a main dish or as a starter, light lunch or would be great as a part of a tapas style meal.
NOTES
- The hummus will keep for a day or two in the fridge so could be made in advance. The seeded crackers
will keep well in an airtight container for up to two weeks.
- The seeded crackers could be made with most other seeds. Replace chia seeds with poppy seeds, linseed with flax-seed or omit any of those in the recipe and replace with more of your favourites. Just keep the overall weight at approximately 200g. Add a little more oil or water if the mix is too dry or doesn’t come together to form a dough.
- Plain flour could be used instead of wholemeal.
NOTES
- The hummus will keep for a day or two in the fridge so could be made in advance. The seeded crackers
will keep well in an airtight container for up to two weeks.
- The seeded crackers could be made with most other seeds. Replace chia seeds with poppy seeds, linseed with flax-seed or omit any of those in the recipe and replace with more of your favourites. Just keep the overall weight at approximately 200g. Add a little more oil or water if the mix is too dry or doesn’t come together to form a dough.
- Plain flour could be used instead of wholemeal.
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