If you are tired of the old hummus, you are not alone. It’s a staple in everyone’s kitchen for a good reason: it’s quick, nutritious and essentially a delivery vehicle for raw veggies or crackers. But if you want to jazz up your afternoon snack or show off your culinary skills at your next party, here is a must try recipe for any dip lover.
Why are you going to love it:
This roasted cauliflower dip is a delicious combination of creamy and rich with a boost of protein from the cannellini beans. Best part? It’s been adopted by my family as the new hummus! Cauliflower makes a frequent appearance in my cooking (check out my Cauliflower Fried Rice) because of its chameleon-like ability to blend into any recipe without altering the taste. Why bother then, you ask? Because cauliflower is a potent anti-cancer veggie, full of antioxidants like vitamin C, supporting your digestion and detoxification. Tolerated by picky kids, cauliflower is perfect for sneaking into pureed soups, fried rice, pasta sauce and mac and cheese. Give it a try and you will have a fabulous new dish for your next party (or to satisfy that afternoon hummus craving).
- 1 medium cauliflower cut into small florets
- 1 whole garlic bulb
- 1 can cannelini beans drained and rinsed
- 3 tbs tahini
- 2 tbs olive oil
- 2 tbs lemon juice
- 1/2 tsp salt
- pepper to taste
- handful of basil leaves optional
Preheat the oven to 400F. On a cookie sheet, place the cauliflower florets and garlic bulb, drizzled with 2 tablespoons of olive oil, and roast 25 minutes. Allow to cool for 5-10 minutes. Put roasted cauliflower into a food processor or blender. Squeeze the roasted garlic out of their skins and add to the blender. Add beans, tahini, oil, lemon juice and salt and pulse to achieve the consistency of a dip (a bit chunky). Season with salt and pepper to taste. Transfer to a bowl and garnish with pumpkin seeds. Serve with cut veggies (peppers, radishes, carrots and cucumbers).
As a variation, add basil leaves for a yummy green dip.