Cauliflower Hummus
Like traditional hummus, this recipe includes chickpeas but also uses cauliflower to add to the creaminess.
Ingredients
- 600 g (6 cups) cauliflower, trimmed florets
- (1 Tablespoon) extra virgin olive oil, optional, for roasting
- (2 teaspoons) curry powder
- (½ teaspoon) ground black pepper
- (2 ) lemons, peeled
- 908 g (2 cans) chickpeas, drained, 1/2 cup liquid reserved
- 70 g (½ cup) sesame seeds [or tahini]
- (2 ) garlic cloves
- (2 teaspoons) cumin seeds [or ground cumin]
Directions
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.
- Place lemons, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Chef's Notes
- Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus. Fresh fruit gives a healthy burst of flavor (and whole food benefits).The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be used to replace olive oil in some recipes as a liquid, or even whipped into a foam.
Ingredients
- 600 g (6 cups) cauliflower, trimmed florets
- (1 Tablespoon) extra virgin olive oil, optional, for roasting
- (2 teaspoons) curry powder
- (½ teaspoon) ground black pepper
- (2 ) lemons, peeled
- 908 g (2 cans) chickpeas, drained, 1/2 cup liquid reserved
- 70 g (½ cup) sesame seeds [or tahini]
- (2 ) garlic cloves
- (2 teaspoons) cumin seeds [or ground cumin]
Directions
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.
- Place lemons, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Chef's Notes
- Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus. Fresh fruit gives a healthy burst of flavor (and whole food benefits).The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be used to replace olive oil in some recipes as a liquid, or even whipped into a foam.
Ingredients
- 300 g (3 cups) cauliflower, trimmed florets
- (½ Tablespoon) extra virgin olive oil, optional, for roasting
- (1 teaspoon) curry powder
- (¼ teaspoon) ground black pepper
- (1 ) lemon, peeled
- 454 g (1 can) chickpeas, 1/4 cup liquid reserved
- 35 g (¼ cup) sesame seeds [or Tahini]
- (1 ) garlic clove
- (1 teaspoon) cumin seeds [or ground cumin]
Directions
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.
- Place lemon, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Chef's Notes
- Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus.Try using a peel or two of zest to balance the flavors of your recipe.The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be used to replace olive oil in some recipes as a liquid, or even whipped into a foam.
Ingredients
- 300 g (3 cups) cauliflower, trimmed florets
- (½ Tablespoon) extra virgin olive oil, optional, for roasting
- (1 teaspoon) curry powder
- (¼ teaspoon) ground black pepper
- (1 ) lemon, peeled
- 454 g (1 can) chickpeas, 1/4 cup liquid reserved
- 35 g (¼ cup) sesame seeds [or Tahini]
- (1 ) garlic clove
- (1 teaspoon) cumin seeds [or ground cumin]
Directions
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper and set aside. Toss cauliflower florets with olive oil, curry powder, and pepper. Spread in an even layer on a parchment-lined baking tray and roast for 20 minutes or until tender.
- Place lemon, chickpeas and liquid, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Chef's Notes
- Lightly toasting your sesame seeds in a pan or on the stovetop before blending is a great way to add extra flavor to your hummus.Try using a peel or two of zest to balance the flavors of your recipe.The liquid from the chickpeas is called aquafaba. This is a great ingredient that can be used to replace olive oil in some recipes as a liquid, or even whipped into a foam.
