Cauliflower Hummus

Spread this hummus on a sandwich, add to a salad or scoop it up with crackers, cut veggies or pita.

This hummus contains half chickpeas and half roasted cauliflower so it’s loaded with beneficial nutrients, fiber and protein. Roasted cauliflower adds depth of flavor and creaminess to classic hummus.

1 1/2 cups cooked chickpeas, one can, rinsed

1 1/2 cups roasted cauliflower*

4 tbsp tahini

1 clove garlic

Juice of 1-2 lemons

1 scant tsp salt

Put all ingredients in a food processor and process, scraping down sides as needed. Start with the juice of 1 lemon, adding more to suit your taste. (I like mine really zippy) Check for salt and lemon until it’s just right.

*Roasted Cauliflower - Preheat oven to 400. Cut cauliflower into bite size chunks. Add them to a bowl and toss with olive oil and salt. Make sure all the cauliflower is coated with oil. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes. Check to see that they are softened and are golden brown. This caramelization is a must because it adds a lot of flavor. Use 1.5 cups in this recipe and if there is any left over it can be added to other dishes such as pasta, salads, soups, etc.