Last Update: September 29, 2022
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.
Photo credit: Paul Delmont
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