Cauliflower Hummus

 

Ingredients

6 cups (600 g) cauliflower, trimmed florets

1 Tablespoon extra virgin olive oil, optional, for roasting

1/8 teaspoon curry powder

½ teaspoon ground black pepper

2 small lemons, peeled

2 (908 g) 16 oz. canned chickpeas, drained, ½ cup liquid reserved

½ cup (70 g) sesame seeds, or Tahini

2 small garlic cloves

2 teaspoons cumin seeds, or ground cumin

Directions

Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.

With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh.

Place lemons, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower in the food processor in the order listed.

Pulse a few times at first, then quickly increase speed until smooth.