Description
Indulge in this delightful Crispy Roasted Cauliflower Hummus, a unique twist on traditional hummus. The roasted cauliflower adds a delicious depth of flavor and a satisfying crunch to this creamy dip.
Ingredients
Scale
For the Roasted Cauliflower:
- 1 medium head cauliflower (cut into florets)
- 3 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Hummus:
- 1 can chickpeas (15 ounces, drained and rinsed)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 to 3 tablespoons cold water
- fresh parsley and a drizzle of olive oil for garnish
Instructions
- Preheat your oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast the cauliflower: Toss cauliflower with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Roast for 25-30 minutes until golden and crispy.
- Prepare the hummus: In a food processor, blend roasted cauliflower, chickpeas, tahini, lemon juice, garlic, and remaining olive oil until smooth. Adjust consistency with cold water.
- Serve: Transfer to a bowl, top with reserved cauliflower, parsley, and olive oil. Serve with pita chips, veggies, or crackers.
Notes
- For extra creaminess, peel the chickpeas before blending.
- This hummus can be made ahead and stored in the refrigerator for up to 4 days.
- Add a pinch of cayenne or red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼ cup
- Calories: 140
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
