Cauliflower hummus

By Joy McCarthy
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Every so often I need a break from traditional chickpea hummus because in our home, we eat a lot of this stuff. There are no chickpeas in this recipe, but it’s just as fulfilling and creamy. Cauliflower is the main ingredient here, but if you suspect it won’t be as tasty, think again! This low-carb, bean-free hummus is so delicious you may actually prefer it to the traditional kind.

If you have the time and want to take this recipe to a whole new level, I recommend roasting the garlic because it sweetens and mellows the taste (see page 77 for instructions on roasting garlic). And if you’re strapped for time, instead of roasting the cauliflower, you could boil it for five to seven minutes, until it’s fork-tender. However, it will not be as flavourful. This dip is absolutely delicious with a platter of crunchy raw vegetables and my Rosemary Beet Chips.

Ingredients

  • 1 medium head cauliflower, roughly chopped
  • 1 tablespoon (15 milliliters) + 1/4 cup (60 milliliters) extra-virgin olive oil, divided, more for serving
  • Pinch of sea salt
  • 1 to 2 cloves garlic
  • 1/4 cup (60 milliliters) tahini
  • Juice of 1 lemon
  • 1 to 2 tablespoons (15 to 30 milliliters) filtered water, for desired consistency
  • 1/4 cup (60 milliliters) pine nuts

Directions

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. Spread the cauliflower on one of the prepared baking sheets. Drizzle with one tablespoon (15 milliliters) of the olive oil and sprinkle with the sea salt; toss to combine. Bake for 20 to 25 minutes, until golden and fork-tender. A little bit of browning is fine, but be careful not to burn the cauliflower. If it’s burning, reduce the oven temperature and cook for a little longer.
  3. Let the cauliflower cool slightly and then transfer to a food processor or blender. Add the garlic, tahini, lemon juice and the remaining 1/4 cup (60 milliliters) olive oil. Blend until smooth. If you want a thinner consistency, add water one tablespoon (15 milliliters) at a time.
  4. Meanwhile, increase the oven temperature to 375°F (190°C). Spread the pine nuts on the second prepared baking sheet. Bake for five to ten minutes, until lightly toasted and golden brown.
  5. Just before serving, scrape the hummus into a serving bowl, drizzle with olive oil and top with the toasted pine nuts. Store leftovers in an airtight container in the fridge for up to one week.

Excerpted from The Joyous Cookbook by Joy McCarthy.  Copyright  ©  2019  by  Joy  McCarthy. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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