It’s Saturday evening and I’m getting ready to travel to Dubai for work in the morning but I want to share this white bean houmous with ras el hanout roasted cauliflower before I head off into new adventures. The recipe is one that we make on a regular basis to use in buddha bowls, as a spread or dip or as a big sharing plate for friends with other Middle Eastern inspired dishes as you can see in the images.

I like using white beans for houmous, which I guess technically means it’s no longer houmous, as it makes a very fluffy and light dip. Also I don’t use oil for my bean spreads most of the time these days and find white beans lends itself really well to oil-free spreads and dips. Otherwise the houmous is pretty traditional in terms of flavour and I pair it with one of my favourite things ever; roasted cauliflower.

Dishes you might want to try along with this are my quinoa tabbouleh with crunchy chickpeas, some kind of quick pickles (I used some onions in this recipe), possibly some marinated mushrooms and easy tomato or other more seasonal fresh salads with fresh herbs like mint, parsley or coriander as well as pomegranate jewels (like this one or the one in this recipe).

I really hope you find this recipe useful, it’s one that I always fall back on when in need of something quick and satisfying. It’s also perfect for meal prepping and easy to add to all sorts of dishes like I mentioned and great in lunch wraps with leftovers from your possible Middle Eastern inspired weekend feast.

Wishing you all a great end to your weekend and a fabulous week ahead! Wish me safe travels and see you guys right here again next week. x


YIELDS: 4-6 servings as a side /  TIME:  30 min


1 small cauliflower
1 tbsp olive oil
2 tsp ras el hanout
Sea salt + black pepper, to taste


2 cans white beans (cannellini/butter/white kidney will all work), drained and rinsed
2 small garlic cloves, minced
1 lemon, juice only
1-4 tbsp tahini, depending on taste preference
Sea salt + black pepper, to taste

To serve:

Dukkah + fresh parsley

Preheat your oven to 200 degrees celsius.



Place your cauliflower florets on a lined baking tray and drizzle with olive oil and sprinkle with spices. Coat the florets well and spread them out evenly on your tray. Roast for 20-25 minutes or until golden and a little crisp on the outside, flipping halfway.



Place all your ingredients in a food processor (note that in the video I’m using a mini-processor in which I had to make this in two batches). Blend until more or less smooth. Adjust by adding more tahini, salt + pepper, lemon juice to your liking.


I serve this dish to share on a large serving plate. Smear the houmous into a nice uneven layer and sprinkle with dukkah or any other spice mix, seeds or nuts of your liking. Place your roasted cauliflower on top of the houmous and sprinkle a little fresh parsley over the top.