Roasted Cauliflower "Hummus" Dip
Updated: Aug 26, 2017
This dip is a great alternative to regular hummus made with chickpeas and you can add roasted red peppers, roasted garlic, olives, whatever you like in your hummus. This can be whipped up very quickly in a food processor. I made this dip for my 8 year old's Veggie Tasting day at school instead of sending in store bought dips(which are full of all kinds of nasty!). Her teacher loved it and asked for the recipe!
Roasted Cauliflower "Hummus" Dip Makes approx. 1 1/2 - 2 cups of dip
Prep Time: 10 minutes Cook Time: 25 minutes
1 medium head of cauliflower, cut into florets
1/3 cup tahini
2 cloves fresh garlic, minced
1/2 cup extra virgin olive oil, divided
2 tsp sea salt (I like Redmond RealSalt)
1/4 tsp fresh ground pepper, or to taste
1/4 tsp curry powder (optional)
Preheat oven to 350. Toss cauliflower florets in 2 Tbsp of the olive oil and sprinkle with salt or garlic powder. Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes. Let cool for 10-15 minutes. Put cauliflower, tahini, garlic, and seasonings in food processor and mix for 30 seconds or so until cauliflower is chopped to a smoother consistency. You may have to scrape down the sides of the food processor bowl and mix again. Slowly add the remaining olive oil with food processor running.
If you are adding peppers or olives, mix them in by hand.
Serve with raw veggies or almond flour crackers.