Learn how to make vegan roasted cauliflower hummus. This recipe makes the best dip for any meal.
INGREDIENTS FOR YIELDS
For the hummus:
1 head Cauliflower, small
4 tablespoons Olive oil
1-2 cloves Garlic
Salt to taste
Pepper to tase
1/3 -1/2 cup (80-120g) Tahini
1/2 teaspoon Cumin
1-2 tablespoons Lemon juice
Water as needed
Preheat oven to 400F (200C).
Cut the cauliflower into small florets or chunks.
Transfer to a large bowl, add 2 tablespoons of olive oil and toss until evenly coated.
Spread the cauliflower on a baking tray in a single layer and bake for 20 minutes or until golden.
Remove from oven and transfer into a food processor. Add 2 tablespoons of olive oil, garlic, lemon juice, tahini, salt, pepper and cumin, process until smooth. If the cauliflower doesn't become smooth, add 1-2 tablespoons of water while processing.
Transfer to a serving plate sprinkle some paprika (optional) and drizzle with olive oil.