Cauliflower Hummus. Ok, so technically the name of this post goes totally against “hummus purism” (as you will notice if you check out our Home Made Hummus post from 2012)… But bear with us for a minute.
Yes, the exact translation for “hummus” in Hebrew and Arabic is chickpeas. So the dip we know here as hummus should definitely have chickpeas as the main ingredient.
Because here in the US pretty much any dip with tahini in it is labeled as hummus, AND Cauliflower Hummus sounds waaaay more appealing than “Mashed Cauliflower Dip” (yawn!), that’s what we’re going to call it. So we’re gonna compromise and use the word with quotation marks. Fair?
If you try this recipe, you’ll notice that this Cauliflower “Hummus” is anything but boring. We roasted the spice coated cauliflower to bring out its sweetness, and we blended it with tahini, lots of lemon juice and a touch of garlic (which you can skip all together or add more if you’d like!). To dress it up and to add a little pizazz, we drizzled pomegranate molasses and sprinkled some Dukkah on top. And of course, a touch of olive oil to bring all those flavors together.
The toppings are completely up to you! You can serve this “hummus” plain or add anything you want to it. You can eat it as a dip, or use it as a replacement for mayo on sandwiches or salads. And for all of you Paleo lovers (or carb-phobs) out there, this dip is ideal!
Here are some other topping ideas for you:
- Toasted pine nuts
- Fresh pomegranates seeds
- Chopped olives
- Sweet thai chili sauce
- Black sesame seeds
- Pickled ginger
- 24oz cauliflower florets
- 3 tsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/3 cup tahini (you can use more or less to taste)
- 1/4-1/3 cup lemon juice (SEE NOTE)
- 1 small clove of garlic
- Salt to taste
- Pomegranate molasses
- Olive oil
- Preheat oven to 400F. Line a large baking sheet with parchment paper
- In a large bowl, combine cauliflower florets, olive oil, smoked paprika, garlic and onion powder, cumin and salt. Toss well so the florets are well coated. Transfer to the lined baking sheet and bake for 25 minutes until tender. Let them cool slightly
- Combine roasted cauliflower, tahini, lemon juice, garlic and salt in a food processor and pulse until creamy and smooth. Refrigerate until ready to serve
- Top with your favorite garnishes
Start with 1/4 cup of lemon juice and add more to taste. Because we like it on the sour side, we added a whole 1/3 of a cup