Roasted Curry Cauliflower Hummus

📝 Ingredients

• 1/2 cup purple cauliflower florets
• 1/2 cup orange cauliflower florets
• 3 tbsp olive oil, divided
• 1 tsp curry powder
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 garlic clove
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1 15oz can rinsed and drained chickpeas
• Pita chips, for dipping
• Cucumbers, for dipping

👨‍🍳 Instructions

1. 1Preheat your oven to 400 degrees. Spray a baking sheet with non-stick cooking spray.Place the cauliflower florets on the baking sheet. Toss the florets with 1 tbsp olive oil, curry powder, salt and pepper (to taste). Place the baking sheet into the oven and roast for about 12 to 15 minutes until golden brown, flipping the cauliflower halfway through cooking. Once cooked, remove the baking sheet from the oven and set aside.While the cauliflower cooks, in the bottom of a food processor add tahini and 1/4 cup lemon juice. Process for about 30 seconds until combined. Next, add in 2 tbsp olive oil, 1 garlic clove, 1/2 tsp cumin and 1/2 tsp kosher salt. Continue to process until well combined.Add half of the chickpeas to the food processor. Process for about 1 minute scraping down the sides to make sure the chickpeas get well combined. At this point you may want to add a tablespoon of water to keep the hummus from getting to thick. Now, add the remaining chickpeas and process for another minute adding more water until desired consistency. Add more salt if needed.To serve: spoon the hummus onto a serving plate. Top the hummus with roasted curry cauliflower. Drizzle the top with a little olive oil. Serve alongside pita chips, cucumbers, etc.