Caramelised onions: 1 red onion – thinly sliced length ways 1 tbsp honey 1 tbsp red wine vinegar 1 tsp balsamic glaze (or balsamic vinegar and 1 extra tsp honey)
Hummus 700g chickpeas - I use @boldbeanco 3 tbsp tahini 1 large lemon – juice 2 garlic cloves - minced 1 tbsp olive oil Good pinch of salt 3 ice cubes
Herby drizzle: Handful of fresh herbs such as parsley and coriander – finely chopped Dash of red wine vinegar Olive oil (As much as you need for a drizzly consistency) Pinch of salt
To serve: Toasted pine nuts Pitta or flatbreads
Method: 1. Start by chopping the cauli into even sized pieces (fairly small). Toss in the spices, olive oil and a good pinch of salt. Air fry or roast at 190c for 15-20 minutes. Give them a good shake halfway and keep an eye that they’re not over charring. You want a golden outside and tender in the centre. 2. Meanwhile caramelise the onions. Sauté the sliced onions in olive oil and some salt on a medium heat. To speed up the softening process once they start catching add a splash of water and let it evaporate. Continue to sauté for a few more minutes until soft, then add the honey, red wine vinegar and balsamic glaze, continue cooking until they are dark, soft and sticky. 3. For the hummus, drain off half the chickpea water and simply wack everything into a blender except the ice, blitz together, then blend in the ice. If it feels too thick add a tbsp water and blitz again, repeat until you get a consistency you like. Season well to taste, it may also call for more lemon! 4. Finally assemble the drizzle and you’re ready to go! 5. Spread the hummus onto a plate, top with the cauli, sticky onions, toasted pine nuts and green drizzle and serve with toasted pitta or flatbreads.
