This hummus gets this beautiful purple hue from roasted purple cauliflowers! This creamy zesty hummus is loaded with roasted garlic and lemon. So much better than storebought!! Serve with pita chips, vegetable chips, or shmear this on a toast.
🍽 S E R V I N G S
4-5 servings
⏰ T I M E
Prep time - 10 minutes
Cook time - 30 minutes
Total time - 40 minutes
INGREDIENTS:
1/2 head purple cauliflower, cut into florets
1 cup chickpeas, soaked overnight
1 garlic bulb
1/4 cup tahini
1/4 cup extra virgin olive oil(EVOO) and more for roasting cauliflower
1/4 cup lemon juice
1tbsp sumac
Salt to taste
2 cubes of ice (to help smoothen the hummus)
WORKING THE MAGIC:
Preheat the oven to 400F. Place the cauliflower florets on a lined baking sheet. Using a sharp knife, cut 1/2 inch from the top of the garlic bulb, drizzle with some olive oil, and coat well all the florets and garlic. Let it roast for 20-25 minutes. Once cool, remove roasted garlic cloves from the skins.
Boil 7-8 cups of water in a pan. Add 1 tbsp baking soda and chickpeas in the boiling water. Let the mixture cook for 20-25 minutes, or until chickpeas look soft and their skins are falling off. Drain the chickpeas and run under cold water.
Place drained chickpeas, roasted purple cauliflower, roasted garlic, tahini, lemon juice, sumac, olive oil, ice cubes, and salt in a food processor and blend it until creamy and smooth.
Scrape off the hummus in a bowl. Top with garnish of your choice and serve!!
NOTE: Leftover hummus keeps well in the refrigerator for up to 1 week.
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