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Roasted Garlic Purple Cauliflower Hummus
Ingredients
1 head of purple cauliflower
1 head of garlic
3 tbsp tahini
4 tbsp fresh lemon juice
1/4 cup olive oil, plus more for roasting garlic and cauliflower
1 tsp cumin
Salt and pepper to taste
olive oil, parsley, sesame seeds and pine nuts for garnish
Instructions
Photo and Recipe Credit: Gimme from Scratch
1 head of purple cauliflower
1 head of garlic
3 tbsp tahini
4 tbsp fresh lemon juice
1/4 cup olive oil, plus more for roasting garlic and cauliflower
1 tsp cumin
Salt and pepper to taste
olive oil, parsley, sesame seeds and pine nuts for garnish
Instructions
- Preheat the oven to 400°F (200°C)
- Prep the Garlic: To prepare the garlic for roasting, start by slicing off the top of the whole garlic head to expose the cloves. Instead of using foil place the garlic head on a small sheet of parchment paper and give it a delightful drizzle of olive oil. Next, wrap the parchment paper around the garlic, creating a neat packet. To keep everything in place, tie the packet securely with twine. This method ensures that the garlic roasts beautifully without the need for foil.
- Prep the Cauliflower: Remove the leaves and stem from the purple cauliflower head. Cut it into florets and place them on a separate baking sheet lined with parchment paper.
- Drizzle the cauliflower florets with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Place garlic packet on same baking sheet as the cauliflower.
- Roast the Veggies: Place both the garlic packet and the cauliflower florets in the preheated oven. Roast the garlic for about 30-35 minutes, or until the cloves are soft and golden. Roast the cauliflower for about 20-25 minutes, or until tender. Remove from the oven and let them cool slightly.
- Make the Hummus: Squeeze the roasted garlic cloves out of their skins and transfer them to a food processor. Add the roasted purple cauliflower florets, tahini, fresh lemon juice, cumin and olive oil.
- Process the mixture until smooth and creamy. If needed, add a little water, one tablespoon at a time, to achieve the desired consistency.
- Season to taste with salt and pepper.
- Transfer the purple cauliflower hummus to a serving bowl. Drizzle with olive oil and sprinkle with parsley, sesame seeds and pine nuts for garnish.
- Serve with warm pita bread, pita chips, crackers or fresh vegetable sticks. Enjoy the unique flavors and vibrant colors of this delicious dip!
Photo and Recipe Credit: Gimme from Scratch
