Cauliflower Hummus with Olives

By ROBandSEAN

Transform golden roasted cauliflower into a creamy vegetable dip similar to a classic hummus. A few Kalamata olives lend a mild saltiness. Serve with raw veggies such as carrots, celery and strips of bell pepper

Ingredients

• 1 head cauliflower, broken into small florets (about 6 cups)
• 1 clove garlic, halved
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup tahini
• 4 pitted Kalamata olives
• 2 tablespoons lemon juice
• 1/4 teaspoon hot paprika
• 2 tablespoons warm water

Preparation

Step 1

Preheat the oven to 425°F. Place cauliflower and garlic on a large rimmed baking sheet and drizzle with 1 tablespoon of the oil. Toss to coat and spread in a single layer. Roast, stirring once, until cauliflower is browned and tender, 30 to 35 minutes. Transfer to a food processor.

Add remaining 1 tablespoon oil, tahini, olives, lemon juice and paprika and process until smooth, adding warm water as needed to achieve the desired consistency. Transfer to an airtight container and refrigerate for up to 5 days.