Roasted Cauliflower Hummus

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!

Prep Time15

Cook Time30

Chill Time30

Total Time1 15

Servings: servings

Calories: 136kcal

Ingredients

For Roasting Cauliflower

1 medium Cauliflower , (about 2 lbs./910g) cut into small pieces
1/2 teaspoon Garlic Powder
Kosher Salt , for roasting cauliflower
Black Pepper , fresh cracked if possible for roasting cauliflower

Additional Ingredients for Hummus

1/2 cup (120 ml) Olive Oil , plus additional for roasting cauliflower
Zest of 1 Lemon
2-3 Tablespoons (30-45 ml) fresh Lemon Juice , to taste
2 Tablespoons (30 ml) Tahini Paste
2 cloves Garlic , chopped
1 1/2 teaspoons (7.5 ml) Kosher Salt , or more to taste
Optional , Black Pepper for garnish
Optional , Paprika for garnish

Instructions

Preheat oven to 450°F (232°C). Line a baking sheet pan with parchment paper.
Place cauliflower on lined baking sheet pan and toss cauliflower with a light coat of olive oil. Spread cauliflower in single layer and season cauliflower with 1/2 teaspoon garlic powder, plus salt and pepper to preference.
Bake at 450°F (232°C) for about 30 minutes or until tender. Allow to cool until comfortable to touch
In blender (or food processor) combine all ingredients (roasted cauliflower, 1/2 cup olive oil, lemon zest, 2-3 Tablespoons lemon juice, 2 Tablespoons tahini paste, chopped garlic, and 1 1/2 teaspoons salt). Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. 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, to personal taste. Blend again if adding more seasoning. For a smoother consistency, add some water and blend more to achieve your preferred texture.
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 crispy bread.

Course: Dips

Cuisine: American, Indian, Mediterranean

Nutrition