As I may have mentioned before, I’m a fan of dips. I think they’re a great food to take to work, and I love that they can get me to eat a whole pile of veggies without being a salad. Bonus points if the dip is healthy, so clearly hummus is a top contender. Hummus is a great vegetarian way of getting protein, it’s got a smooth, rich and creamy texture so it feels indulgent, and while it’s awesome with pita (or pita chips), it also goes great with a variety of veggies. And since I have a new big and fancy (read: powerful) food processor to work with it makes whipping up some hummus at home a breeze.
This recipe takes the usual suspects and adds some roasted cauliflower, lemon and a few herbs to give it a fragrant, slightly sweet, and nutty taste which is absolutely delicious.
Makes about 2 cups
Adapted from Edible Perspective
- 1 head cauliflower
- drizzle of extra-virgin olive oil
- sprinkle of Kosher salt
- 1 garlic clove, minced
- 1 (15oz) can chickpeas, drained, rinsed and pick off the skins for a smoother consistency
- 2 Tbsp tahini
- 1 1/2 Tbsp extra virgin olive oil
- 1/2 lemon zested
- 1/2 lemon juiced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- salt and pepper to taste
Preheat oven to 400°F. Cut cauliflower into florets and spread out on a large baking sheet; drizzle with olive oil and a sprinkle of coarse Kosher salt, mix well. Roast for about 30 minutes, until golden brown, tossing halfway through.
Once the cauliflower has cooled a bit, add it and the remaining ingredients into the bowl of your food processor. Blend until smooth. Taste and season with salt and pepper to taste. Continue to blend and mix with a spatula as necessary to ensure an even, smooth consistency. Refrigerate several hours or overnight before serving. Serve with veggies, pita, chips, or spread on a sandwich.