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.
That sounds delicious Liz and healthy too!
I made something pretty much the same as this is week, just with different spices, it’s so good isn’t it? 😀😀 Thank you for including me in your post xx
It was good, and great fun to have my book club guessing.
I made a dip with spiced roasted brussel sprouts in and served it to guests and not one of them could guess what was in it!
Haha! They are a completely different vegetable when roasted. Most brussel sprout haters can’t believe the difference. That sounds like fun.
It was. They knew that they knew the flavour but couldn’t place it in such a different preparation
Elaine, what spices did you use? This could have been more assertively spiced. It was delicious as is but improvement is always a goal.
In the cauliflower dip I made this week I used a Moroccan spice mix that I made. Looking at the colour of your dip compared to mine, I’d say you just need more spice! And leave it a couple of days for the flavour to develop..
That’s what I do anyway!!!
I think cauliflower can take a decent amount of spice, and often needs it!
Love this recipe Liz and perfect timings because cauliflowers came back in season this week and the price has dropped by half. Ive been doing lots of sweet potato hummus so I’ll try this for my next batch!
Ramp up the seasoning Laura, cauliflower can take a lot. I would use more next time even though the group loved it.
Will do Liz I was thinking your recipe could handle a good teaspoon or more of cumin!
I’m a huge fan of hummus (well, the one which has chickpeas of course) but this cauliflower hummus sounds really delicious 🙂 Will definitely give it a try.
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Very interesting! I will have to try it.
I would increase the cumin, it can absorb a lot of spice. Let me know how you like it.