Roasted Cau­li­flower Hum­mus

The Denver Post - - LIFE & CULTURE -

Cut a medium head of cau­li­flower into 1- to 2-inch flo­rets. Toss lightly with olive oil and sprin­kle with salt, black pep­per and cumin. Spread on a bak­ing sheet and roast at 425 F for 25 min­utes, or un­til browned and ten­der. Trans­fer to a food pro­ces­sor, along with 3 ta­ble­spoons roasted tahini and 2 cloves minced gar­lic. Puree un­til smooth, scrap­ing down the bowl as needed. Ad­just the sea­son­ing with ad­di­tional salt, pep­per and cumin. Stir in 1 to 2 ta­ble­spoons lemon juice. Driz­zle with olive oil and serve with toasted pita chips or veg­gie sticks.

Recipe by Alison Lad­man

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