Smoky Cauliflower Hummus

Name: Smoky Cauliflower Hummus
Total time: 35 min
Yield: Makes about 2 cups (serving size: 2 tbsp.)
Ingredients: ½ head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets); 4 ½ tablespoons extra-virgin olive oil; About 1 tsp. smoked paprika; 2 teaspoons kosher salt, divided; ½ teaspoon ground cumin; ¼ teaspoon red chile flakes; 2 garlic cloves, smashed and peeled; About 2 tbsp. lemon juice; 3 ½ tablespoons well-stirred tahini

3 Ratings
3 Reviews

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). "Three times a week at home, I roast cauliflower florets until they're caramelized," says Amanda. "We eat them by the bucket." This recipe is a natural extension.

By Amanda Haas, culinary director of Williams-Sonoma

This Story Originally Appeared On sunset.com

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Read the full recipe after the video.

Recipe Summary

total:

35 mins

Yield:

Makes about 2 cups (serving size: 2 tbsp.)

Nutrition Info

Ingredients

½ head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4 ½ tablespoons extra-virgin olive oil
About 1 tsp. smoked paprika
2 teaspoons kosher salt, divided
½ teaspoon ground cumin
¼ teaspoon red chile flakes
2 garlic cloves, smashed and peeled
About 2 tbsp. lemon juice
3 ½ tablespoons well-stirred tahini

Directions

Step 1
Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.

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Step 2
Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
Step 3
Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
Step 4
Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
Step 5
Make ahead: Up to 3 days, chilled airtight.

Source

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

Nutrition Facts

Per Serving:

61 calories; calories from fat 82%; protein 1.1g; fat 5.8g; saturated fat 0.8g; carbohydrates 2.4g; fiber 0.7g; sodium 199mg.

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morganennis

03/19/2018

This turned out way better than I expected. It taste like normal hummus! I'm currently doing Whole30 and needed a good substitute. I will definitely be making this again. 2 Teaspoons of salt is probably too much for most people. Use 1 teaspoon and then taste. I ended up using a little under 1.5 teaspoons. I also added a mix of fresh and dried basil. It made an excellent addition. :)

Karen

01/10/2017

My husband even loves it and he is not a big fan of alternative healthy recipes. I cut back to 1 teaspoon of sea salt. I plan to eat with sliced red bell peppers.

teafortwo

11/24/2016

Really, really good however the recipe calls for too much salt. I would suggest cutting back on the salt then adding it if you feel it needs it.

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Smoky Cauliflower Hummus

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Smoky Cauliflower Hummus

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Smoky Cauliflower Hummus

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Smoky Cauliflower Hummus