roasted garlic cauliflower hummus

This no-bean hummus was inspired by our Zucchini Hummus, one of Jules’ favorite recipes from our first book. This time around, we roasted the cauliflower and the garlic, giving us a delicious and earthy dip. It’s perfect for a quick snack with crudité or smeared in a wrap.

Yield 2 cups
Prep Time 15 minutes
Cook Time 35 minutes
CLEANSE

5–6 cups cauliflower florets

4½ tbsp olive oil, divided

Pinch + 1 tsp Himalayan pink salt, divided

1 head garlic, papery outer layers removed

3 tbsp freshly squeezed lemon juice

2 tbsp raw tahini (Artisana Organics brand recommended)

¼ tsp ground cumin

2 tbsp cold water

¼ tsp freshly ground black pepper

Sliced carrots, celery, and cucumber (optional), to serve

1   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2   In a large bowl, toss the cauliflower with 2 tablespoons oil to coat. Spread the cauliflower evenly on the prepared baking sheet, and sprinkle with a pinch of salt. Set aside.

3   Slice ¼ to ½ inch from the top of the garlic head, exposing the individual cloves (pointy side). Place the garlic head (cut side up) on a piece of foil, drizzle with ½ tablespoon oil, using your fingers to rub the oil into the exposed cloves. Seal the foil around the head of garlic completely.

4   Place the foil-wrapped garlic on the baking sheet (cut side up) with the cauliflower. Place in the oven, and roast for 35 minutes, turning the cauliflower at the halfway mark. Remove from the oven, unwrap the garlic, and set aside to cool. When the garlic is cool to touch, squeeze out 6 cloves (see note).

5   In a food processor, combine the 6 roasted garlic cloves, lemon juice, tahini, cumin, and remaining 1 teaspoon salt. Process for 1 minute or until smooth, stopping to scrape down the sides as necessary. With the motor running, drizzle in the cold water and then the remaining 2 tablespoons oil. Finally, add the roasted cauliflower and process for 2 minutes or until the mixture is smooth and creamy. Taste and season with pepper.

6   Serve immediately (or chill for 20 minutes) with carrots, celery, and cucumber slices, if using. Store in an airtight container in the refrigerator for up to 3 days.

tip

The remaining roasted garlic can be used as a spread on Golden Flaxseed Crackers or blended in a salad dressing.