Cauliflower Hummus
In this hummus-inspired dip, roasted cauliflower takes the place of chickpeas making it a low-carb, full-flavored spread. A whole head of garlic roasts along with the cauliflower, adding an irresistible caramelized sweetness to the spread.
Servings: 8
Ingredients
- 1 large head of cauliflower cut into florets, about 20-24 ounces
- 5 teaspoons olive oil divided
- 1¼ teaspoon kosher salt divided
- 1 head of garlic
- ⅓ cup tahini
- 2-3 tablespoons fresh lemon juice adjust to taste
- ½ teaspoon smoked or regular paprika
- chopped fresh Italian parsley for serving
Instructions
- Preheat the oven to 400°F. Place the cauliflower on a large sheet pan and drizzle with about 2 teaspoons of olive oil. Sprinkle with 1 teaspoon of salt and toss with your hands to coat.
- Slice the top ¼-inch off the head of garlic. Place the garlic on a small sheet of aluminum foil and drizzle with 1 teaspoon of olive oil. Wrap the garlic in the foil and place it on the baking sheet with the cauliflower.
- Roast the cauliflower and garlic for about 20-25 minutes, stirring the cauliflower halfway through, until the cauliflower is tender, slightly crisp, and lightly browned on the edges.
- Remove the tray with the cauliflower from the oven and return the foil-wrapped garlic to the oven for an additional 15-20 minutes until it can be easily pierced with a fork.
- Remove a few small pieces of cauliflower from the tray and set aside for garnish. Transfer the remaining cauliflower to the bowl of a food processor.
- Remove the garlic from the oven and unwrap the foil. If it is cool enough to handle, use your fingers to squeeze the roasted garlic out of the clove and into the food processor. You can also use the tines of a fork to pull the cloves out separately if it is still hot.
- Add the tahini, lemon juice, 2 teaspoons olive oil, and ¼ teaspoon salt to the food processor with the cauliflower and garlic.
- Process until creamy and airy, about 5 minutes, pausing occasionally to scrape down the sides. Add 3-4 tablespoons of cold water, as needed, to help the mixture become creamy.
- Transfer to a wide, shallow bowl and sprinkle with paprika. Garnish with parsley and the reserved cauliflower. Finish with an additional drizzle of olive oil, if desired. Serve immediately with pita wedges, crackers, or assorted fresh vegetables for dipping.
Notes
This hummus can be stored in the refrigerator for up to 4 days.
Nutrition
Calories: 100kcal · Carbohydrates: 6g · Protein: 3g · Fat: 8g · Saturated Fat: 1g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 4g · Sodium: 389mg · Potassium: 265mg · Fiber: 2g · Sugar: 1g · Vitamin A: 7IU · Vitamin C: 37mg · Calcium: 30mg · Iron: 1mg
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