I guess it was just a matter of time before I combined two of my favorite things into one. For those that know me, you KNOW how much I love hummus. And I love making my own. It’s so easy, and you can change out the flavor really easily based on your mood, or what’s in your fridge. If you’ve never made your own hummus before, please give it a try. I have lots of different varieties here, and now I’m adding this one to the list.
roasted cauliflower hummus
This version has a nice, roasted flavor with hints of garlic and lemon (use as much or as little lemon as you like, or swap it out entirely for some ground cumin instead).
1 small head cauliflower, stems removed and chopped
1 clove garlic, chopped
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 15-ounce can chickpeas, drained and rinsed
Juice from 1/2-1 lemon
Whole wheat pita chips, for serving
1. Preheat oven to 400°F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 20-25 minutes, turning once halfway, until softened. Allow to cool to room temperature.
2. In a food processor, combine cauliflower and garlic and chickpeas and season with salt and pepper. Pulse until just combined. With motor running, slowly stream in remaining 1/2 cup olive oil and process until smooth, scraping down sides of bowl as necessary. Taste for seasoning, and add in a bit more olive oil or lemon juice if mixture is too thick (amount will vary depending on size of cauliflower you use). Refrigerate until ready to serve.
Makes approximately 2 cups.
Also, for anyone who has a copy of this, check out the recipe for the lemony kale hummus…it’s one of my favorite hummus recipes. EVER.