Ingredients

400 gr raw cauliflower

150 gr cooked white beans

2 big garlic cloves

9 sage leave

3 tbsp virgin olive oil

1/4 tsp (or un 1/8 tsp depending on your spicy liking) chili flakes

3 tbsp+1 tsp lemon juice

2 tbsp tahini

1+1/2 tsp sea salt

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6 sage leaves to decorate

2 tbsp virgin olive oil

freshly grounded black pepper

Instructions

1. Chop the garlic and sage leaves and transfer to a pan with the olive oil and chilli flakes. Heat under very low heat for 30 seconds. Take off the heat and set aside for 30 minutes into a small bowl.
2. Meanwhile, steam the cauliflower chopped into florets for 10/15 minutes.
3. Make the lemon juice.
4. In a high speed blender mix the cauliflower and juice with the rest of the ingredients (along with the reserved oil, sage and garlic) until creamy. You may need to add a couple of tbsp of water if it is too thick. Transfer to a container and leave in the fridge for at least 6 hours.
5. Before serving, fry the 6 sage leaves in a small pan with 1 tbsp of oil, for 20 seconds or until crispy. Leave over kitchen paper to absorb extra oil.
6. On a pretty bowl pour the humus and decorate with the back of a spoon. Drizzle some oil, along with some grounded pepper and the sage leaves.
7. Enjoy!