I also absolutely LOVE hummus and pretty much consider it it’s own food group. In my household, there is rarely a day that goes by that doesn’t include hummus in some way, shape or form. So one day when I was on a mission to make hummus and found myself out of chickpeas, I decided to look at it as an opportunity to get creative (after a brief moment of panic, of course). Roasted cauliflower was the first thing that came to mind and since I always use garlic in my hummus I decided to throw in the garlic when I began roasting.
I tried this two ways. First in my food processor and second in my trusty Vitamix. While the flavor didn’t vary much, the texture most certainly did. I preferred the texture from the batch made in the Vitamix because it came out smoother and creamier. If you don’t own a Vitamix (you should!! Just kidding …kind of), a food processor will work fine for this recipe.
Other than the flavor being full of roasted goodness, the texture of this hummus was so enjoyable. It was still very dense but felt a bit lighter than regular hummus. And while I am not a calorie counter, I am wise enough to know that there are far fewer cals in a head of cauliflower than there are in a can of beans.
Cheers to that,
- 1 head cauliflower, roughly chopped
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic (roasted)
- ⅓ cup tahini
- ¼ cup lemon juice
- ¾ cup olive oil
- 1.5 tsp sea salt
- ½ tsp smoked paprika + more for garnish
- ¼ cup water
- Preheat oven to 375.
- Combine oil (2Tbsp), cauliflower and salt and pepper. Spread over a baking sheet and roast for 40 min or until cauliflower is cooked through and slightly browned.
- After snacking on a few pieces (because you just have to!!!), throw cauliflower and remaining ingredients in a Vitamix or other high-speed blender. Blend until well mix.
- Taste and add extra seasonings or water until desires taste and texture.
- Serve cold or room temperature and top with smoked paprika for garnish.
- SIMPLIFICATION STEP: Roast cauliflower and garlic ahead of time.