Dip your veggies into more veggies.
When you roast cauliflower, those naturally nutty, sweet flavors deepen and intensify. When combined with cooked chickpeas, tahini and a little garlic, the resulting hummus works beautifully as a side dish, appetizer or incorporated into dressings for salads and fish. It’s also far more nutritious than store-bought hummus: the roast cauliflower adds vitamins, minerals, and antioxidants to the protein rich spread.
- 1 medium head cauliflower, rinsed and cut into florets
- 1 cup cooked chickpeas with cooking liquid
- 2 teaspoons + 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/3 C tahini
- 2 tablespoons lemon juice
- salt and pepper to taste
- paprika and parsley to garnish
- Baking sheet lined with parchment paper
Preheat oven to 400° F. Toss the cauliflower with 2 teaspoons of olive oil and season with a pinch of salt. Spread out evenly on a baking sheet. If necessary, use two sheets to prevent overcrowding. Roast for 30-40 minutes, depending on floret size, until soft.
Puree cauliflower with garbanzo beans and liquid, garlic, tahini and lemon. Add olive oil and pulse to combine. Season with salt and pepper.