Crazy Good Cauliflower Hummus
Cauliflower is a versatile vegetable that can be incorporated into many dishes and adapted to any flavor. In this recipe, the Sriracha sauce and roasted red pepper give this hummus a reddish hue and a powerful punch of flavor. This is enjoyed as a fresh, cold dip and is great with crudités!
Yields 1–11⁄2 cups
2 large heads cauliflower
3–4 tablespoons olive oil, divided use
1 teaspoon cumin
Large pinch salt and pepper
1 teaspoon minced garlic
1⁄2 cup water
1⁄2 cup tahini
1 teaspoon Sriracha sauce
1 large roasted red pepper
Pinch red pepper flakes
Pinch cayenne pepper
- Preheat oven to 350°F.
- Cut cauliflower into large chunks. Toss on a foiled baking sheet with 1 tablespoon of olive oil, cumin, salt, and pepper. Bake for about 25 minutes, and remove from heat to cool.
- Once cooled, combine all ingredients (aside from the olive oil) in a food processor. Pulse until you get a smooth paste, while slowly incorporating olive oil between pulses until desired consistency is reached. Remove from food processor and store in an airtight container in the refrigerator for up to one week. Serve cold.
