I always have hummus in my fridge. It’s a great healthy snack to have and eating it with vegetables like red pepper slices and snap peas make less carb-heavy. So when I saw a different take on hummus, I got excited–I was reading a newsletter called Bottom Line. It gives advice and info on a myriad of subjects–even the occasional recipe.
When I saw that the hummus was made with cauliflower, I said, “I’m in!” Since I love using cauliflower rice, I figured I’d give this a shot. Unfortunately, it wasn’t as satisfying as I’d hoped. It didn’t have tahini and the amount of garlic was minimal. Basically, it was ‘meh.’
So I made it again with some changes and it was MUCH better. I’m sharing my version here–just in time for the holidays. Serve this before your Thanksgiving turkey and they just may have room for seconds! (OK, everyone has room for seconds, but still…)
Roasted Cauliflower Hummus
An easy, tasty dip that's just a bit different than your every day hummus.
Ingredients
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- Fresh pepper to taste
- 2 cups cauliflower florets, fairly small
- Juice of 2 lemons
- 2 cans reduced-sodium canned chickpeas, drained and rinsed
- 4 small garlic cloves, crushed
- 2 teaspoons ground cumin or to taste
- 3 tablespoons tahini
Directions
- Step 1 Preheat the oven to 450.
- Step 2 In a large bowl, pour 2 tablespoons of olive oil, curry, salt and pepper into it and stir.
- Step 3 Toss in cauliflower and mix, making sure all parts are covered.
- Step 4 Spread the cauliflower on a baking sheet lined with foil, making sure it’s in one layer.
- Step 5 Roast for 10-12 minutes or until tender.
- Step 6 Let cool for 5 minutes.
- Step 7 In a food processor or blender, add the cauliflower, chickpeas and the rest of the ingredients.
- Step 8 Blend until pureed. 1-2 minutes.
- Step 9 Spoon into a large bowl, cover and put in the refrigerator for at least 2 hours.
