Nutty roasted florets add texture and flavor that will win over even hummus purists.
Roasted Cauliflower Hummus
Makes about 3 cups
- 1 (12-ounce) bag fresh cauliflower florets
- 1 clove garlic, smashed
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- 2 (15.5-ounce) can chickpeas, drained
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Grilled naan and mini sweet peppers, to serve
- Garnish: olive oil, smoked paprika, lemon zest
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, stir together cauliflower, garlic, 1 tablespoon olive oil, 1 teaspoon salt, and paprika; spread in a single layer.
- Bake until golden brown and tender, 20 to 25 minutes. Let cool completely.
- In a small bowl, reserve a few small cauliflower florets and about 1 tablespoon chickpeas.
- In the work bowl of a food processor, pulse together remaining cauliflower, remaining chickpeas, tahini, lemon juice, cumin, coriander, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt until mixture is almost smooth, stopping to scrape sides of bowl and blade. Transfer to a serving dish, and top with reserved cauliflower and chickpeas. Cover and refrigerate for 2 hours. Serve with naan and sweet peppers; garnish with olive oil, paprika, and lemon zest, if desired.