Who says hummus has to be boring? This easy, flavor-packed appetizer combines creamy hummus infused with Simpli Spiced Curry Flair, golden Tandoori Twist roasted cauliflower, and crispy, seasoned chickpeas. Finished with fresh cilantro-chili herb oil and juicy pomegranate seeds for a beautiful pop of color and flavor.
Perfect for holiday entertaining, dinner parties, or an elevated everyday snack. Two spice blends, simple ingredients, and bold flavor!
Serves: 4-6 as an appetizer; Prep Time: 15 mins | Roast Time: 25-30 mins Total Time: 40-45 mins
Ingredients
Curry Hummus
16 oz plain hummus (store-bought works perfectly!)
1 tbsp olive oil
1–2 tsp fresh lemon juice
Tandoori Roasted Cauliflower
1 medium head cauliflower, cut into florets
1–2 tbsp olive oil
1–1½ tsp Simpli Spiced Tandoori Twist
Salt to taste
½ tsp Simpli Spiced Flavor Pop finishing salt
Crispy Tandoori Chickpeas
1 can (15 oz) chickpeas, drained, rinsed, and thoroughly dried
1 tbsp olive oil
1 tsp salt
½–¾ tsp Simpli Spiced Tandoori Twist
¼ tsp Simpli Spiced Flavor Pop finishing salt
Cilantro-Parsley Chili Herb Oil
¼ cup fresh cilantro, packed
¼ cup fresh flat-leaf parsley, packed
½ serrano pepper, seeded or 1 tsp red chili flakes
1 small garlic clove
1/3 cup extra-virgin olive oil
2 tsp lemon zest
¼ tsp ground cumin
2 tbsp sesame seeds
½ tsp Simpli Spiced Flavor Pop finishing salt
For Garnish
2–3 tbsp pomegranate seeds
Warm naan, pita, or crackers for serving
Instructions
Prepare the Curry Hummus: In a bowl, combine store-bought hummus with 1 tsp Simpli Spiced Curry Flair, olive oil, and fresh lemon juice. Mix until smooth and creamy. Taste and adjust seasoning as desired. Spread the hummus onto a large serving platter, creating swirls with the back of a spoon.
Roast the Tandoori Cauliflower: Preheat oven to 425°F. Toss cauliflower florets with olive oil, 1–1½ tsp Simpli Spiced Tandoori Twist, and salt. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown with crispy edges.
Make the Crispy Tandoori Chickpeas: Drain, rinse, and thoroughly pat dry the chickpeas. Toss with olive oil and ½–¾ tsp Tandoori Twist. Spread in a single layer on a separate baking sheet. Roast at 425°F for 25–30 minutes, shaking the pan halfway through, until golden and crispy. Sprinkle with Simpli Spiced Flavor Pop finishing salt while warm.
Prepare the Cilantro-Parsley Chili Herb Oil: Add cilantro, parsley, serrano pepper, garlic, lemon juice, lemon zest, ground cumin, and Flavor Pop to a food processor or blender. Add olive oil and pulse until the herbs are finely chopped and the mixture is pourable but still slightly textured. Taste and adjust lemon juice or Flavor Pop as needed.
Assemble the Platter: Spread the Curry Flair hummus across a serving platter. Arrange the roasted Tandoori Twist cauliflower over the hummus. Scatter the crispy chickpeas over the cauliflower. Drizzle generously with cilantro-parsley chili herb oil. Finish with fresh pomegranate seeds and cilantro. Serve with warm naan, pita bread, or your favorite crackers.
Cooking Tips
Extra crispy chickpeas: Dry chickpeas thoroughly before roasting and avoid overcrowding the baking sheet.
Make ahead: Prepare the hummus and herb dressing a day ahead. Refrigerate separately and roast the vegetables just before serving.
Holiday entertaining: Assemble on a large platter and finish with pomegranate seeds for a festive pop of color.
Simple Pairings
Serve alongside grilled chicken, lamb skewers, or a fresh cucumber salad.
The warm spices of Curry Flair and Tandoori Twist, creamy hummus, and bright cilantro-chili herb oil pair beautifully with fresh, aromatic wines such as Dry Riesling, Sauvignon Blanc, and Grenache Rosé.