This twist on hummus reduces the amount of beans with the clever use of roasted cauliflower. As part of the cruciferous vegetable family, cauliflower has loads of sulfur-containing compounds called glucosinolates, which aid in reducing inflammation. By keeping some of the beans, you retain the fiber and protein. However, if you’d like to eliminate the beans altogether, simply increase the amount of roasted cauliflower to three cups. Serve with crudité or warmed whole-wheat pita bread for a healthy appetizer or snack.
Key Nutrients: Vitamin C, molybdenum, manganese, folate, copper, fiber, phosphorus, protein, iron, zinc
- 1 ½ cups cauliflower florets
- 1 tsp extra virgin olive oil
- 1 clove garlic, crushed
- 1 cup no-salt-added canned chickpeas (garbanzo beans)
- ¼ cup liquid from the can of chickpeas
- 4 tablespoons fresh lemon juice
- 1 ½ tablespoons tahini
- ½ teaspoon salt
- 1 tablespoons olive oil
- Parsley for garnish
- Preheat the oven to 400°F. Toss cauliflower with one teaspoon olive oil. Arrange cauliflower in a single layer on baking sheet and roast for 40 minutes, stirring half way, until lightly golden and soft.
- Put garlic in a food processor and pulse until minced. Add cauliflower, chickpeas, reserved liquid, lemon juice, tahini, salt and olive oil. Process until smooth. Garnish with parsley. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts (per serving)