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,