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Roasted Cauliflower Hummus
Pass on the garbanzo beans and chickpeas and dive into this crazy easy and fabulously tasty Roasted Cauliflower Hummus. Totally dippable and spreadable!
Course
Appetizer, Side Dish
Cuisine
Western
Keyword
cauliflower hummus
Author
Lisa from A Day in the Kitchen
Ingredients
Roasted Cauliflower
1
large head cauliflower
cut into small chunks
Light olive oil
Salt and pepper
Hummus
3
tbs
tahini
2
tbs
lemon juice
1
garlic clove
crushed
2
tbs
extra-virgin olive oil
Salt and pepper
to taste
Tomato Basil Variation
4
tbs
tomato paste
1-2
teaspoon
fresh or dried basil
Instructions
Roasted Cauliflower
Preheat oven 400 deg F (200C).
Coat cauliflower pieces with enough oil to coat. Spread out on parchment or foil lined baking sheet.
Season with salt and pepper.
Roast for 40 minutes, stirring halfway through.
Cool completely.
Hummus
In food processor bowl, add roasted cauliflower, tahini, garlic clove, lemon juice, salt and pepper, and olive oil. Process until well blended.
If consistency is too thick, add 1 tablespoon of olive oil at a time, processing after each addition, until desired consistency is reached.
Serve with a drizzle of extra-virgin olive oil, if desired.
Store in a sealed container in the refrigerator for up to 1 week.
For Tomato Basil version, add the tomato paste and basil after your desired consistency is already reached.
Notes
Link to my
Easy Homemade Tahini Recipe
! Make tahini at home instead of buying an expensive jar at the store!