By Alicia Ghio
Hummus is a favorite snack in our house. It’s the perfect dip for a stack of fresh cut vegetables like carrots and celery.
Traditionally, hummus is made with chickpeas (also known as garbanzo beans). However, in an effort to trim a few calories and reduce the amount of carbohydrates in our diet, I decided to try swapping in cauliflower for the garbanzo beans.
The result is nutty, flavorful dip that, I think, is as good as the original. The key is to roast the cauliflower before blending it with the other ingredients. Roasting the cauliflower brings out a richer flavor that is a nice balance for the tangy lemon and tahini.
- 1 small head cauliflower, broken into florets
- Olive oil
- 2 garlic cloves, coarsely chopped
- 1/3 cup tahini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Toss the cauliflower florets with some olive oil and spread out on a foil-lined rimmed baking sheet.
- Roast in the oven for 20-30 minutes, until the florets are tender and the edges golden.
- Remove from oven and let cool.
- In a food processor, toss in the cooled cauliflower florets, garlic cloves, tahini, lemon juice and olive oil. Season with salt and pepper.
- Put on the lid and puree until smooth. If the mixture looks thicker than you’d like, feel free to add in a tablespoon or two of water to thin it out.
- Scoop the hummus into a bowl and enjoy with fresh vegetables.