Ingredients

The following ingredients have 8 Servings
  • 2 heads of garlic
  • 1 medium head of cauliflower (4-5 cups in florets)
  • 4 tbsp extra virgin olive oil (divided)
  • 3 tbsp tahini
  • 3 tbsp fresh lemon juice
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 2-3 tbsp water
  • OPTIONAL: Olive oil, parsley, sumac, and/or sesame seeds (for garnish)

Instruction

  • Preheat oven to 375 degrees F.
  • Chop cauliflower into florets and toss with 1 tbsp of olive oil to coat evenly. Place on a baking sheet and set aside.
  • Remove the outer layer of the whole heads of garlic. Cut off about 1/4 inch of the tips off the garlic cloves to expose them slightly. Coat both garlic heads with 1 tbsp of olive and tightly wrap each in aluminum foil.
  • Roast the garlic for 30 minutes, then place the baking sheet with cauliflower in the oven. Roast both the garlic and cauliflower for additional 30 minutes.
  • Remove from oven to cool.
  • When cool enough to handle, squeeze out the garlic from the skin and into the food processor. If you'd like, you can save a some of it to mix in at the end for chunks of garlic in the hummus.
  • Add cauliflower, 2 tbsp olive oil, tahini paste, lemon juice, cumin, sea salt, and 2 tbsp of water to the food processor, and blend until creamy. For a thinner consistency, add more water before blending again.
  • If desired, garnish with more olive oil, chopped parsley, sumac, and/or sesame seeds before serving.