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Cauliflower hummus

30 min.


500 g cauliflower
500 g potatoes
50 g parsley
5 g thyme
zest of 1 lemon
toasted white sesame seeds
1/2 tsp. curcuma powder
2 tbsp. olive oil
blanched green beans
freshly ground black pepper
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Clean cauliflower and peel potatoes. Score the cauliflower stems to accelerate cooking. Wash cauliflower and potatoes under running water. Cook in abundant salted water for 15 minutes. Strain the vegetables and let cool.
Put cauliflower and potatoes in a mixer and add parsley, thyme, lemon zest and black pepper. Mix finely to get a homogeneous mixture. Put the hummus into a bowl and season with olive oil flavored with half a teaspoon of curcuma and some sesame seeds.
You can serve the hummus with toasted bread with olive oil flavored with curcuma. Finish the dish with radish slices, blanched green beans, fried egg, pepper and toasted sesame seeds.

Recipe from Ambra & Tea Scarsella

Benny & Bula

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