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On desired plate, spoon the beet hummus into the center and smooth out with a spoon. Place the crusted cauliflower steaks over the top of that. Finally finish with the pistachio pomegranate topping.

Take the paste in a bowl, add olive oil, lemon juice, garlic paste, tahini and salt, roasted cumin powder. Mix well and chill. 5. Dish out in serving or dipping bowls, garnish with a drizzle of olive ...

A recent culinary trip to Qatar inspired me to create variations of hummus — smooth and crunchy with sweet and savoury flavours. This can be served warm or at room temperature. A microwave is ...

Bake for 15 minutes, or until crisp. To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of ...