Cauliflower Hummus
Blend a creamy hummus base, adding ice water for smoothness. Top with roasted cauliflower, almonds, chives, and golden raisins for a nutritious, flavor-packed dish.
Ingredients
- 1 head of cauliflower
- ⅓ cup chives
- ½ cup almonds chopped
- ½ cup golden raisins
Hummus (makes more than needed for recipe)
- 1 can 15-oz chickpeas (drained and rinsed)
- ¾ cup tahini
- Juice of ½ a lemon
- 1 garlic clove
- ¾ teaspoon cumin
- 1 ½ teaspoon salt
- ½- ¾ cup ice water
Instructions
- Preheat your oven to 425F and line a baking sheet with parchment paper
- Cut your cauliflower into small florets then season with garlic powder, salt, pepper and roast for 15-20 minutes
- Chop your chives and set aside. Chop your almonds then heat on a pan over medium heat for 2-5 minutes until browned
- Then assemble your hummus by adding the garlic clove, lemon juice, tahini, salt, and cumin in a food processor and process (about 1 min)
- Then pour in the ice water a bit at a time through the top of the processor while it’s still running until the hummus starts to look lighter in color (about 1-2 mins)
- Add the rinsed and drained chickpeas to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated
- Spread your hummus on a plate then top with your roasted cauliflower, chopped almonds, chives, golden raisins, and spices. Finish with a drizzle of olive oil
- Storage: keep your cauliflower, hummus, and chives in separate containers in the fridge for up to 5 days. Keep your raisins and toasted almonds in separate containers on the countertop