Roasted Cauliflower Hummus
I was so excited when I found this recipe idea!!! I love hummus, but at the same time, I don’t love the garbanzo beans 😠. Thank you Wholesome Yum Blog for this amazing recipe, it will be my main snack for a while!
Without mentioning hummus or giving any hints as to what this was, I gave a taste test to a friend who shares my passion for hummus. Test results - “Hmmmm, tastes like hummus, there’s some lemon, and I get tahini, but it’s even better than hummus!” Too fun.
And the best part - this is super easy! You simply roast the cauliflower in the oven, then place all of the ingredients in a high powered blender, and you are done! It is quick to fix and ready to enjoy with your choice of vegetables or whatever you like to spread your hummus on.
4 cups cauliflower florets
1/4 cup olive oil, divided
1/2 cup tahini
2 cloves garlic, minced
2 Tbsp lemon juice
1 tsp sea salt
1 1/2 tsp cumin
1/4 tsp paprika
3-5 Tbsp water
Salt and pepper
Preheat the oven to 400 degrees. Toss the cauliflower with 2 tablespoons of olive oil and sprinkle with salt and pepper. Spread another tablespoon of oil in the baking sheet. Place the cauliflower in the baking sheet, keeping to a single layer as much as possible. Roast the cauliflower for about 30 minutes, depending on the size of your florets, stirring them occasionally. Cook until very soft, probably longer than you would usually roast cauliflower for a side dish.
When the cauliflower is roasted and cooled, place it in the blender. Add in the lemon juice, 2 tablespoons of water, and 2 tablespoons of the olive oil. Continue to add in the tahini, garlic, sea salt, cumin, and paprika. Puree until very smooth, stopping to scrape down the sides if needed. If it is too thick, blend in additional tablespoons of water, one at a time, until you reach the consistency you prefer.
Try the taste test on your family and friends. Don’t tell them what it is and see what they think! Have fun and enjoy . . .