Leap Year Roasted Cauliflower Hummus
by Vicki Brunsvold, Tastemaker in Residence
Why is this a Leap Year Hummus? It’s hard to say because it is so flavorful you will want to eat it 4 times a year! However, keeping with the Leap Year theme that occurs every 4 years, this delicious hummus has 4 spices to kick up the flavor. Enjoy with fresh vegetables and pita chips. Happy Leap Year 2020!
Ingredients
4 cups cauliflower florets, about 1/2 head
5 Tbsp olive oil, divided
1-1/2 tsp kosher salt, divided
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp oregano
1/4 tsp red chile flakes
2 garlic cloves, peeled
1/2 cup water, more if needed for thinner consistency
2+ Tbsp lemon juice, freshly squeezed
1/4 cup tahini, well mixed
Instructions
Preheat oven to 450. In large bowl, add cauliflower florets, 2 tablespoons olive oil, 1 teaspoon salt, the next 4 spices, and garlic. Toss to coat thoroughly. Turn out on large baking sheet and roast for 20 minutes, stirring halfway through. Let cool.
In food processor add remaining olive oil, water, lemon juice, tahini, remaining salt, and roasted garlic and cauliflower, reserving a few small florets for garnish. Blend, adding more water if needed until creamy.
Taste, adjust salt and lemon juice as needed.
Garnish with reserved small roasted cauliflower florets, sprinkle with smoked paprika, and drizzle with olive oil. Serve with crisp fresh vegetables and/or pita chips.