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The roasted cauliflower and tahini blend into a creamy, zesty, and lighter hummus that’s made for dipping! Nobody will even notice the missing beans. Serve with a rainbow of veggies for ultimate nourishment and satisfaction. Serves 4-6 Ingredients 1 medium to large head of cauliflower 1 tablespoon olive oil (for roasting the cauliflower) 1 large garlic clove, roughly chopped 2 tablespoons lemon juice ¼ cup tahini 2 tablespoons olive oil ½ teaspoon cumin 1 teaspoon lemon zest ½ teaspoon sea salt 2-4 teaspoons water Sea salt to taste Garnish: chopped fresh cilantro, paprika, sumac, and olive oil Method Preheat the oven to 400 degrees. Chop the cauliflower into florets. Add the pieces to a bowl and mix with a tablespoon of olive oil and a touch of sea salt. Please the florets on a parchment lined baking sheet. Roast for 18-20 minutes or until golden around the edges. Remove from the oven and let cool.Place the…