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.
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
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 cooled cauliflower, garlic, lemon juice, tahini, and olive oil in a food processor and process until well-combined. Add the cumin, lemon zest, and salt, then process again. Slowly drizzle in water and process until the desired consistency is reached (up to ¼ cup). Process until completely smooth and creamy, scraping down the sides as necessary. Season with sea salt to taste. Place the hummus into a serving bowl and top with paprika or sumac, a drizzle of olive oil, and cilantro.