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- 1 head cauliflower, cut into florets
- 4 cloves garlic (not peeled)
- 1 tbsp olive oil
- 1/4 cup tahini
- 1 lemon, juice (about ¼ cup)
- 1/2 tsp cumin
- 2 tbsp olive oil
- 2 tbsp ice cold water (more if needed to get a smooth consistency)
Preheat the oven to 400 degrees. Toss the cauliflower and whole garlic cloves with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes until the cauliflower is tender.
To make the hummus: Add the tahini, lemon juice, and peeled, roasted garlic to the food processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped.
Add the roasted cauliflower and cumin to the food processor. Begin to process, scraping down the mixture as needed.
As the food processor is running, drizzle in the olive oil. Check the texture and then add ice water one tablespoon at a time until the mixture is smooth and creamy. Taste and add additional salt and pepper to taste.
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