Hummus
- 4 cups cauliflower florets (about a pound)
- ¼ cup extra-virgin olive oil, divided
- ½ cup tahini
- 2 cloves garlic, minced
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 ½ tsp cumin powder
- ¼ tsp paprika, plus a little more to garnish
- 3 – 5 Tbsp water, as needed
Directions:
- Preheat oven to 400*.
- Toss cauliflower with 2 Tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet.
- Roast cauliflower for 35-45 minutes, until falling-apart soft, golden brown and charred.
- Add lemon juice, 2 Tbsp. water and remaining olive oil into a food processor.
- Add cauliflower, tahini, garlic, salt, cumin and paprika. Puree until very smooth.
- If hummus is too thick, thin it out with 1-3 more Tbsp. of water, one tablespoon at a time.
- Sprinkle a little more paprika on top before serving.
Oven-Roasted Broccoli
- 1 lb broccoli, rinsed and trimmed
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Directions:
- Preheat oven to 425*.
- Peel broccoli stems. Cut florets into bite-size pieces, with about 1-2 inches of stem still attached.
- Cut remaining stalk into long strips suitable for dipping.
- Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper.
- Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli.
- Roast just until tender, 8–10 minutes.
- Let cool slightly and serve with Cauliflower Hummus as dip.
Recommended Posts