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  • Prep-time: / Ready In:
  • Makes 2½ cups

Searching for a new way to eat your cruciferous veggies? This roasted cauliflower hummus will do the trick. The tender florets are puréed in a food processor and enhanced with creamy cannellini beans, nutty tahini, and savory garlic. The end result is a scrumptious, spreadable, and oh-so-satisfying dip that can be used as the centerpiece of a crudités board or slathered onto a sandwich packed full of your favorite fixings. Whichever way you want to enjoy it, this cauliflower hummus is oil-free and bursting with good-for-you ingredients that taste just as delicious as anything you can find at the store.

Roasted Cauliflower Hummus in a gray bowl surrounded by crackers and endive leaves

Ingredients

  • 3 cups cauliflower florets
  • 3 cloves garlic
  • 3 tablespoons lemon juice
  • 1 15-oz. can no-salt-added cannellini beans or other white beans (1½ cups)
  • 1 tablespoon tahini
  • Sea salt, to taste
  • 2 tablespoons chopped fresh basil, oregano, and/or flat-leaf parsley
  • 1 tablespoons chopped toasted pine nuts (optional)
  • Red pepper flakes

Instructions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange cauliflower and garlic evenly in prepared baking sheet. Brush with 1 tablespoon of the lemon juice. Roast 20 to 25 minutes or until tender. Cool 10 to 15 minutes.
  2. Transfer cauliflower and garlic to a food processor along with the remaining 2 tablespoons lemon juice, the beans, and tahini. Season with salt. Process until smooth, adding ¼ cup water or more to thin to desired consistency.
  3. Transfer hummus to a bowl. Serve immediately or cover and chill up to 3 days. To serve, top with herbs and, if desired, pine nuts. Sprinkle with crushed red pepper. Serve with veggies and crispbread crackers.

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Beverly Diane Riedel6 months ago
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very good, I added some roasted red peppers .
So you ever have nutritional values for the recipes ?
thank you

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Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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