Servings: 0
Ingredients
Cauliflower beet hummus
- 1 medium cauliflower cut into florets, washed and cleaned
- 1 small beet peeled and cut into four
- 1.5 tbsp tahini
- 1/4 cup reserved water
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp ground cumin
- 1/2 tsp sea salt pls additional
- 1.5 tbsp olive oil
- 2 tsp minced garlic
Roasted Chickpeas
- 1 15 oz can chickpeas skin peeled, rinsed and dried
- 1/4 tsp all spice
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- 1 tsp olive oil
topping
- 1 Persian cucumber chopped
- 1/4 cup cherry tomatoes chopped
- fresh chopped parsley
Instructions
Hummus
- Bring a medium pot filled with water to boil. Add the cauliflower florets and beets, cook 20-25 minutes. When done drain, and place the beet in a high powered blender or food processor and puree. Place the cauliflower in a cheese cloth and remove excess water. Add to blender, and add the rest of the ingredients except for the olive oil. Blend until smooth, add additional water as needed. Next gently drizzle the olive oil.
Roasted chickpeas
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. drizzle chickpeas with olive oil then toss with spices. Spread chickpeas on baking sheet. Bake for 25-30 minutes.
Plating
- Scrape the hummus into a serving bowl. Use a spoon to smooth out and make a pit. Drizzle with additional olive oil. top with roasted chickpeas, cucumbers, and tomatoes. Garnish with parsley. Enjoy with veggies, tostones, and atop sweet potato toast. Keep covered and refrigerated up to 3 days.
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