Cauliflower Hummus
This roasted cauliflower hummus blends golden oven-roasted cauliflower with chickpeas, tahini and warm spices into a smoky, creamy dip. It comes together in about 45 minutes and is finished with toasted pine nuts and sumac.
Ingredients
- 1 cauliflower medium, cut into 5-6 cm florets
- 4 tablespoons olive oil
- 1 teaspoon garlic crushed
- 1 can chickpeas drained, liquid reserved
- 1 teaspoon cumin powder
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili
- 1 tablespoon pine nuts toasted
- 1 teaspoon sumac
Instructions
- Heat the oven to 180°C (356°F).
- Cover a baking tray with baking paper.
- Spread the cauliflower florets on the tray and drizzle with 2 of the 4 tablespoons of olive oil.
- Roast in the oven for 30 minutes, until the cauliflower is golden.
- Divide the roasted cauliflower into two halves.
- Transfer half of the cauliflower to a bowl and set aside.
- Put the other half of the cauliflower in a blender along with any oil left on the tray, add the garlic, and blend until you get a puree.
- Then add the chickpeas, cumin, lemon juice, salt, pepper, chili and the remaining 2 tablespoons of oil.
- Process for at least 5-8 minutes, until you get a fine hummus. Add the tahini and process for 2-3 more minutes. Adjust the texture with the reserved chickpea liquid, as needed.
- Serve the cauliflower hummus topped with the rest of the roasted cauliflower, pine nuts and sumac.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days. Serve with warm pita, flatbread or fresh vegetable sticks.