Ever versatile cauliflower replaces chick peas in this new take on hummus!
- 1 head of cauliflower, chopped into florets
- ¼ cup olive oil
- 2 tsp ground cumin seed
- ½ tsp salt
- ½ cup sesame tahini
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- Toss cauliflower w/2 tbsp oil, cumin and salt and roast at 500 for 30 minutes on a pan lined with parchment paper.
- Transfer to food processor and add 2 tbsp olive oil, tahini, lemon juice and garlic.
- Blend until smooth.
- Top with remaining olive oil.