This is an awesome alternative to regular chick pea hummus. Roasted cauliflower replaces the white beans as the base. Add more olive oil and blend it more to make it extra creamy. You'll have to use a rubber spatula to keep stirring the cauliflower down into the blender blades or food processor blades to get the cauliflower to puree. It takes some patience, but what you'll end up with is a wonderful creamy cauliflower dip!
Black Pepper, fresh cracked if possible for roasting cauliflower
1/2cup(60ml)Olive Oil, plus additional for roasting cauliflower
Zest of 1 Lemon
2-3tablespoons(30ml)fresh Lemon Juice, to taste
2tablespoons(30ml)Tahini Paste
2clovesGarlic, chopped
1 1/2teaspoons(7.5ml)Kosher Salt, or more to taste
Optional, Black Pepper for garnish
Optional, Paprika for garnish
Instructions
Preheat oven to 450°F. Line a sheet pan with parchment paper.
In large bowl, toss together cauliflower with a light coat of olive oil. Lay cauliflower in single layer on prepared sheet pan. Season cauliflower with salt and pepper.
Bake for about 30 minutes or until tender. Allow to cool until comfortable to touch
In blender combine all ingredients (roasted cauliflower, olive oil, lemon zest, lemon juice, tahini paste, garlic, and salt). Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed blend in one tablespoon additional olive oil at a time to make the hummus creamy and smooth.
Taste the dip and add more salt and pepper if needed. Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.
Serve dusted with optional black pepper and/or paprika and with your favorite pita bread, vegetable crudités, crackers, chips, toast, or fried bread.