You’ll never guess the secret to the creaminess of this unique hummus: cauliflower. Here, it replaces chickpeas to give the dip a light, smooth texture.
Yield: 5 to 8 servings
Active Time: 8 minutes
Total Time: 30 minutes
1 large head cauliflower 4 tablespoons olive oil 2 cloves garlic 1/4 cup tahini Juice of 2 small lemons 1 teaspoon ground cumin 1 teaspoon salt Freshly ground pepper Flat-leaf parsley, chopped, to garnish Paprika, to garnish
Preheat oven to 400 degrees.
Cut cauliflower into florets and toss with 2 tablespoons olive oil. Place on a baking sheet and roast in oven 20 minutes until tender. Let cool.
Place roasted cauliflower in the bowl of a food processor with garlic, tahini, lemon juice, cumin, and salt and pepper. Process until combined. Drizzle in remaining 2 tablespoons olive oil.
Process until creamy.
Spoon into serving bowl and garnish with chopped parsley and sprinkle with paprika.