Roasted Cauliflower Hummus

I. AM. IN. LOVE!

Seriously, this is probably one of the BEST hummusseseses..eses (how do you pluralize hummus?  hummi?  Hummuses?).  I don’t care how you pluralize it just as long as I can eat it.  Oh dear sweet baby Jesus on a pogo stick was this AMAZING!

Like see that HUGE bowl there?  Yeah um.. let’s just say I made a MASSIVE dent in it after I made it.  Like um massive enough that I *may or may not* have had to make a 2nd batch.

*bats her baby blues*

This is perfect with veggies, as a sammich spread (it’s AMAZING on ciabatta with roast beef.. just sayin!) or dipped with Grilled Flatbreads (the bread in the pic).

Roasted Cauliflower Hummus

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• Author: The Kitchen Whisperer

Ingredients

• 1 medium head cauliflower, cut into small florets (I left the stem on) *when it was cut up I had almost 2 pounds)
• 2 teaspoon sea salt
• 2 teaspoon black pepper
• 2 teaspoon minced garlic
• 1/3 cup plus 2 tablespoon Tahini
• 2 tablespoon fresh lemon juice
• 1/4 cup plus 2 tablespoon extra virgin olive oil
• 1–2 tablespoon water *optional
• 1/2–3/4 teaspoon smoked paprika

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Instructions

1. Preheat oven to 400F.
2. On a baking sheet lay out the florets.
3. Drizzle with 2 tablespoon olive oil.
4. Sprinkle 1 teaspoon sea salt and black pepper over top.
5. Using your hands, gently mix on the baking sheet.
6. Roast for 20 minutes, stir on the pan and roast for 20 minutes or until very tender.
7. Remove from the oven and allow to cool for 10 minutes on the pan.
8. In a food processor add the cauliflower, oil, garlic, tahini, lemon juice, smoked paprika and remaining salt and pepper.
9. Process until smooth.
10. Add 1 tablespoon of water at a time for a thinner consistency.
11. Serve with
12. Grilled Flatbread and veggies.

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