Ingredients
Vegetables
- 1 large head cauliflower, approx 5 cups florets
- 1 garlic clove
Oils & Fats
- 3 tablespoons olive oil, divided
Condiments & Flavorings
- ¼ cup tahini
- 2 tablespoons water, or more for desired consistency
- 1 lemon, juiced
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- pinch ground coriander
- pepper, to taste
Garnishes
- olive oil (for garnish)
- sunflower seeds
- chopped parsley
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the cauliflower.
- Roast the cauliflower: Remove the florets from the cauliflower head and place them on a baking tray. Drizzle with 1 tablespoon of olive oil, then toss to coat evenly. Roast in the preheated oven for 20 minutes until tender and slightly golden.
- Blend the hummus: Transfer the roasted cauliflower to a high-powered blender or food processor like a Vitamix. Add tahini, the remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin, ground coriander, and pepper to taste. Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
- Adjust consistency: If the hummus is too thick, add additional water a teaspoon at a time and blend until you reach your desired creaminess.
- Serve and garnish: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with sunflower seeds and chopped parsley for added texture and flavor.
Notes
- Using a Vitamix will create the creamiest texture. If using a food processor, you may need to blend longer and scrape down sides more often.
- Adjust the water quantity to achieve the perfect consistency for your preference.
- Roasting the cauliflower enhances its natural nuttiness and adds depth to the hummus flavor.
- This hummus pairs well with fresh veggies, pita bread, or as a sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
