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:

  1. Preheat oven to 400*.
  2. Toss cauliflower with 2 Tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet.
  3. Roast cauliflower for 35-45 minutes, until falling-apart soft, golden brown and charred.
  4. Add lemon juice, 2 Tbsp. water and remaining olive oil into a food processor.
  5. Add cauliflower, tahini, garlic, salt, cumin and paprika. Puree until very smooth.
  6. If hummus is too thick, thin it out with 1-3 more Tbsp. of water, one tablespoon at a time.
  7. 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:

  1. Preheat oven to 425*.
  2. Peel broccoli stems. Cut florets into bite-size pieces, with about 1-2 inches of stem still attached.
  3. Cut remaining stalk into long strips suitable for dipping.
  4. Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper.
  5. Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli.
  6. Roast just until tender, 8–10 minutes.
  7. Let cool slightly and serve with Cauliflower Hummus as dip.
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