Roasted Cauliflower Hummus

Cauliflower. It is a delicious vegetable with some powerful nutrients. This cauliflower hummus is a much lower calorie and higher in fiber option than regular hummus. The ingredients are basically the same, except for using roasted cauliflower not chick peas, which on its own is a wonderful dish. Roasted cauliflower combined with some olive oil, salt, pepper, and cumin, it’s delicious enough to eat on its own, but even more fantastic in a dip.

Roasted Cauliflower Hummus

Ingredients

1 head of cauliflower (organic), cut into florets
5 tablespoons olive oil
2 tablespoons lemon juice (I like fresh squeezed)
1/3 cup tahini
1/4 tsp cumin
2 cloves garlic
1 tablespoon water
sea salt
pepper

Directions

In a mixing bowl, toss cauliflower florets with the 2 tablespoons of olive oil, cumin, and sea salt. Cover the florets evenly. Place the cauliflower on a rimmed baking sheet covered with parchment paper or sprayed with a little olive oil, then bake at 350 degrees for 30 – 45 minutes, or until the cauliflower has caramelized and is a golden brown color. 

Let the cauliflower cool, then add it to a food processor with the tahini, lemon juice, remaining olive oil, garlic, and water. Puree and salt and pepper to taste. If too thick, add a bit more water.

Garnishes

There are all kinds of options. Sprinkle some more cumin, drizzle olive oil, add some crushed pine nuts, cilantro, parsley or even pomegranates seeds. Serve with fresh cut veggies, gluten-free pita bread, or crackers. It makes a wonderful snack or appetizer.