Like traditional hummus, this recipe includes chickpeas but it also contains cauliflower to add to the creaminess.
- 2 cups cauliflower, chopped
- 3 tablespoons olive oil, divided
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup lemon juice
- One 15-ounce can chickpeas, drained and rinsed
- 1/4 cup sesame seeds
- 1 clove garlic, peeled
- 1 teaspoon ground cumin
1. Preheat oven to 450°F. Line a sheet tray with parchment paper and set aside.
2. Toss cauliflower florets with 2 tablespoons of olive oil, curry powder, sea salt and pepper.
3. Spread in an even layer on prepared sheet tray and bake for 20 minutes or until tender, stirring after 10 minutes. Set aside to cool.
4. Place remaining 1 tablespoon olive oil, lemon juice, chickpeas, sesame seeds, garlic, cumin, and roasted cauliflower into a blender (in the order listed) and secure lid.
5. Blend until everything is pureed, about 45 seconds (use a tamper to press the ingredients into the blades if needed).