Roasted broccoli- and cauliflower stems with black garlic hummus

Now that it's getting colder, a cold or flu is lurking. A healthy snack this friday; packed with important minerals and vitamins. By roasting the broccoletti and cauliflower stems, they get a crunchy bite, which makes them perfect for dipping in this delicious hummus dip with black garlic.

2 tbsp. Tandoori spices
150g Cauliflower stems
150g Broccoletti (broccoli stems)
250g Chickpeas
2 tbsp. Tahin
Juice of 1 lemon
50g Dried tomatoes
4 Cloves of black garlic
Olive oil

1. Preheat the oven to 200 degrees.
2. Mix the broccoletti and cauliflower stems with olive oil and tandoori spices on a baking tray and sprinkle with salt and pepper. Bake for about 15 minutes in the oven until the vegetables are golden brown and crunchy.
3. Mix the chickpeas, tahin, lemon juice, dried tomatoes and black garlic in a food processor. Add olive oil until the hummus has the desired thickness. Season with salt and pepper.
4. Place a bowl of hummus in the middle of a wooden cutting board or plate and place the vegetable stems around it.


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