Cauliflower Hummus
creamy cauliflower based hummus topped with fresh herbs and bright spices
Equipment
- sheet pan and parchment paper
- food processor
Ingredients
- 1 head cauliflower, cut into florets
- 3 cloves garlic
- ¼ c water
- ¾ c lemon juice
- 1 teaspoon zaatar spice blend
- 1 tsp salt
- ¼-1/2 tsp cayenne pepper, optional
- ¼ c olive oil
Toppings
- 2 tbsp parsely, roughly chopped
- 2-3 tbsp sun flower seeds
- 1 tsp zaatar spice blend
- ½ tsp sumac (sub with lemon zest)
- 2 tbsp olive oil
Instructions
roasted cauliflower
- preheat oven to 420F. line a baking sheet with parchment paper.
- add cauliflower florets, drizzle olive oil and salt. roast for 20-25 minutes or until florets are tender.
- cool to room temperature before using to make hummus.
hummus
- place garlic cloves into a food processor. process for about 10 seconds to mince.
- add in cauliflower, water, tahini, lemon juice, zaatar, cayenne and salt. process on low, while streaming in olive oil. process until you reach your desired consistency.
- taste and adjust seasonings as needed. i like to add more salt, lemon juice and a bit more tanini. pulse to incorporate any added seasoning adjustments.
- pour into serving dish. top with any or all topping suggestions. serve at room temperature with chilled white wine, crudites and/or pita bread.
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