Cauliflower Hashbrowns, oh glorious Cauliflower Hashbrowns. How tasty, how versatile, how utterly delicious. We’ve seen a lot of people use our Hashbrowns as an alternative to bread and we have to admit – we are HERE for it.
For the Hummus:
1 can of chickpeas, drained and rinsed well
2 generous tbsp of tahini
1 tbsp olive oil
1 tbsp lemon juice
2 small roasted beets, peeled and chopped
1 small garlic clove minced
Water to desired consistency
Salt to taste
1 bag Strong Roots Cauliflower Hash Browns
½ a mug of cooked peas
1 -2 avocados sliced
Toasted Sesame seeds to serve
method (tick as you go)
Preheat your oven to 200C (400F).
Place hash browns on a baking tray and cook in the preheated oven for 15 minutes.
Meanwhile blend together all hummus ingredients in your food processor until smooth.
Add enough water to create a super smooth consistency.
Top cooked hash browns with hummus, avocado, peas and sesame seeds.