Life got better when hummus became a meal instead of a snack. All you need is some roasted veggies, and some other toppings (typically I go with feta and pickled onions) and you have yourself the best dinner ever!)
Roasted Tahini Turmeric Cauliflower Hummus
A hummus so good, it deserves to be a meal!
Ingredients
- 2 cups cauliflower
- 1/3 cup tahini divided
- 2 tsp turmeric
- 1 tsp smoked paprika
- garlic salt to taste
- 3 tbsp olive oil divided
- 2 tbsp warm water
- 1 can chickpeas
- 1 clove garlic
- 1/2 lemon juiced
- pickled onions
- 2 tbsp feta
- cilantro yogurt sauce
Instructions
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Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and parchment paper.
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In a large bowl, add half the tahini, turmeric, smoked paprika, garlic salt, 1 tbsp of olive oil, and warm water. Stir until well combined and set aside.
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Wash and cut the cauliflower into florets. Pat dry.
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Add the cauliflower to the tahini and toss until covered. Place on the baking sheet.
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Cook in the oven for about 35 minutes.
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Open the chickpeas, drain and reserve 2-4 tbsp of the liquid from the two cans of of chickpeas.
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Pat dry and remove the skins.
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Add the chickpeas to a blender. Add the remaining tahini, olive oil, garlic, and juice from 1/2 lemon.
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Blend on high until combined. Add in tbsp of the chickpea liquid one tablespoon at a time until the hummus is smooth.
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Add the hummus onto a plate. Top with the cauliflower, pickled onions, feta, and cilantro yogurt sauce.
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Serve with carrots and pita.
Substitutions
- Hummus is just the base of this recipe! You can do just about anything, but here are a few idea
- Winter Squash Hummus
- Sunchoke & Dukkah Hummus
- Spinach & Feta Hummus
- Artichoke Hummus
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