Like traditional hummus, this recipe includes chickpeas but also uses cauliflower to add to the creaminess.
- 600 g (6 cups) cauliflower, trimmed florets
- 1 Tablespoon extra virgin olive oil, optional, for roasting
- 2 teaspoons curry powder
- ½ teaspoon ground black pepper
- 2 small lemons, peeled, halved
- 908 g (2 ) 16 oz. canned chickpeas, drained, ½ cup liquid reserved
- 70 g (½ cup) sesame seeds, or Tahini
- 2 garlic cloves, peeled
- 2 teaspoons cumin seeds, or ground cumin
- 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 into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
- Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus. Since this will make a bolder hummus, an equal amount of tahini can be substituted if desired.
- Try using whole, fresh citrus fruit instead of processed bottle juices. Fresh fruit gives a healthy burst of flavor (and whole food benefits). Try using a peel or two of zest to balance the flavors of your recipe.
- The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be used to replace olive oil in some recipes as a liquid, or even whipped into a foam.
|Serving Size||37 g (1 serving)|
|Amount Per Servings|
|Total Fat||4 g|
|Saturated Fat||0.5 g|
|Total Carbohydrate||5 g|
|Dietary Fiber||2 g|