Roasted Cauliflower Hummus
Pass on the garbanzo beans and chickpeas and dive into this crazy easy and fabulously tasty Roasted Cauliflower Hummus. Totally dippable and spreadable!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large head cauliflower (cut into small chunks)
- Light olive oil
- Salt and pepper
- 3 tbs tahini
- 2 tbs lemon juice
- 1 garlic clove (crushed)
- 2 tbs extra-virgin olive oil
- Salt and pepper (to taste)
- 4 tbs tomato paste
- 1-2 tsp fresh or dried basil
Instructions
- 1
Preheat oven 400 deg F (200C).
- 2
Coat cauliflower pieces with enough oil to coat. Spread out on parchment or foil lined baking sheet.
- 3
Season with salt and pepper.
- 4
Roast for 40 minutes, stirring halfway through.
- 5
Cool completely.
- 6
In food processor bowl, add roasted cauliflower, tahini, garlic clove, lemon juice, salt and pepper, and olive oil. Process until well blended.
- 7
If consistency is too thick, add 1 tablespoon of olive oil at a time, processing after each addition, until desired consistency is reached.
- 8
Serve with a drizzle of extra-virgin olive oil, if desired.
- 9
Store in a sealed container in the refrigerator for up to 1 week.
- 10
For Tomato Basil version, add the tomato paste and basil after your desired consistency is already reached.