When is hummus not really hummus? For the sake of total accuracy, when should you no longer call it hummus?
Here is the official definition in the dictionary:
The recipe comes from the cookbook Dishing Up the Dirt by Andrea Bemis, the subtitle says it all, simple recipes for cooking through the seasons. This is a cookbook that will see regular use, becoming stained with grease spots and filled with notations. The book is filled with healthy and delicious recipes, simple but often with a clever twist. It is mostly vegetarian but not entirely. Ms. Bemis and her husband own and run tumblewood farm in Oregon and the book features seasonal produce from their fields. I found this book inspirational even for a “farm” that consists of a few raised beds. I wish I lived close enough to Portland to join their CSA group.
- 1 medium-sized cauliflower head, broken into small florets
- 3 large cloves of garlic, peels left on
- 4 tablespoons of olive oil
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon of cumin, toasted if you have time (the recipe calls for 1/8 teaspoon but I love cumin)
- 1/8 teaspoon cayenne pepper
- Kosher or sea salt and pepper to taste
- Preheat your oven to 425 degrees F (218 degrees C)
- Line a baking sheet with parchment or baking paper. Toss the cauliflower and garlic cloves with 2 tablespoons of olive oil and spread out in one layer on the sheet.
- Roast until the cauliflower is tender and brown on the edges, about 25 to 30 minutes.
- Let the vegetables cool slightly, then gently squeeze the garlic from their skins into the bowl of a food processor.
- Into the same bowl, combine the cauliflower, remaining 2 tablespoons of olive oil, tahini, lemon juice, cumin, cayenne and the garlic cloves squeezed from the skin.
- Process until the mixture is smooth, stopping to scrape the sides and push the mixture back down as needed. Add warm tap water 1 tablespoon at a time to thin for a creamier texture.
- Taste and adjust seasonings, adding salt and pepper. Repulse to mix.
This will keep in the fridge in an airtight container for 3 to 5 days. It is nice to give it a few hours of chilling time for the flavors to mellow.
When I make it next time I will probably add a little more garlic and olive oil to the processor.
When chilled spread on crisp crackers or pita bread,
or my favorite, sliced cucumber.