Cauliflower Hummus is another nutrient-dense version of a traditional hummus that uses a cruciferous vegetable instead of garbanzo beans. This version of hummus still contains tahini which is made from ground sesame seeds to create a creamy texture with an earthy and slightly umami flavor. Serve with vegetable slices like carrots, cucumber, celery, and endive for a lovely and nutritious appetizer.
Featured Ingredients
Cauliflower is a member of the cruciferous vegetable family, the members of which have been linked to numerous health benefits, including lower risks of all-cause mortality, cardiovascular disease and cancer.
Per ounce, sesame seeds deliver at least 10% or more of the daily value of 17 different nutrients! They are a top 25 food source of phytosterols (#6), copper (#13), linoleic acid (#14), magnesium (#16), and calcium (#25).
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Cauliflower Hummus
Ingredients
- 6 cups cauliflower florets
- 2 tablespoons olive oil
- 1/3 cup tahini
- 1/4 cup olive oil
- 2 lemons juiced
- 1 clove garlic crushed into paste
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425F.
- In a bowl, toss the cauliflower florets with 2 tablespoons of the olive oil. Place on a rimmed baking sheet and roast until tender and starting to brown, about 20 minutes. Let cool completely.
- Combine the roasted cauliflower with the remaining ingredients in a blender or food processor. Process until the mixture reaches hummus consistency (a thick creamy dip). Taste and add more salt, if desired. If the hummus is too thick, add more olive oil or water to thin it.
- Spoon the hummus into a bowl and serve. Store in the refrigerator for up to a week.
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