I have somehow made it to 33 years old without ever eating hummus. Okay– I have a pretty good excuse: I am allergic to chickpeas (little known fact: peanuts (my most severe allergy) are actually in the same family as soybeans, lentils, and peas, not tree nuts like walnuts and almonds).
I have watched people dip veggies in hummus in delight, spread it on sandwiches, and eat it off spoons, and always wished that was something I could try. It has always seemed like such a great high protein snack option.
And I found out last week just how great it really is.
I can see a lot of variations coming out of this recipe– a basil pesto white bean? Roasted red pepper? I think the possibilities are endless.
If you’re trying to amp up your veggie intake– take a container of this and a huge bag of raw veggies in your lunch. I guarantee that bag will be empty before you come home.
This recipe is inspired by a recipe posted on The Kitchn a few weeks ago for Cauliflower Hummus. I am a huge fan of all things cauliflower. If you are too, have you tried my Thai Ginger Fried “Rice,” or Apple Sage Chicken Meatloaf with Cauliflower Mash? I am also a huge fan of cauliflower pizza crusts– I have never posted a recipe for one, but will as soon as I perfect a cheese-less cauliflower crust.
Roasted Cauliflower White Bean Hummus
- 3 cups cauliflower chopped
- 1 teaspoon olive oil
- 1/4 teaspoon thyme
- 1/4 teaspoon sea salt
- fresh ground black pepper to taste
- 1 15- ounce can white cannellini beans rinsed and drained
- 2 1/2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic or more, to taste
- dash of cayenne
- sea salt and fresh ground black pepper to taste
- Olive Oil, Paprika, or Fresh Italian Parsley to garnish - optional
- Preheat oven to 400 degrees F.
- On a cookie sheet, add cauliflower, and drizzle with olive oil. Season with sea salt, black pepper, and thyme.
- Bake cauliflower for 22 minutes, until browned and cooked very well.
- In a food processor, add slightly cooled cauliflower, white beans, tahini, lemon juice, and olive oil. Process for 3-5 minutes, until the mixture is very smooth. Taste, and adjust seasonings to taste.
- With a zester or fine grate, grate garlic clove, and mix well.
- Garnish with a drizzle of good olive oil (time to break out the pricey organic stuff!), paprika, and Italian parsley, if desired.
- Cool completely. Serve cold with raw veggies, pita chips, or other crackers.