Roasted Cauliflower and Artichoke Hummus

Roasted Cauliflower and Artichoke Hummus

Roasted Cauliflower and Artichoke Hummus, tinted a seasonal shade with a dash of turmeric, serves as the tempting centerpiece for an assortment of accompaniments, including fresh carrots and caramelized baby artichokes.

Roasted Cauliflower and Artichoke Hummus
 
Makes approximately 3 cups
Ingredients
  • 4 cups fresh white cauliflower florets
  • 1 (14-ounce) can whole artichoke hearts, drained, halved lengthwise, and patted dry
  • 5 tablespoons olive oil, divided
  • 1¼ teaspoons kosher salt, divided
  • 1 (15.5-ounce) can chickpeas, drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 small clove garlic
  • ⅛ teaspoon crushed red pepper
  • ¼ teaspoon ground turmeric
  • Assorted crackers, carrots, roasted baby artichokes*, and cauliflower
  • Garnish: chickpeas, olive oil, ground black pepper
Instructions
  1. Preheat oven to 425. Spray a large rimmed baking sheet with cooking spray.
  2. Combine white cauliflower and artichoke hearts on prepared pan; toss with 1 tablespoon olive oil and ¼ teaspoon salt.
  3. Bake until lightly browned, about 18 minutes, turning occasionally. Let cool completely.
  4. In the work bowl of a food processor, combine cauliflower mixture, chickpeas, lemon juice, 2 tablespoons water, garlic, red pepper, turmeric, and remaining 1 teaspoon salt; pulse until smooth. With processor running, pour remaining 4 tablespoons olive oil through food chute in a slow, steady stream until combined.
  5. Spoon into a serving bowl. Serve immediately with crackers, carrots, roasted artichokes, and cauliflower, or cover and let stand at room temperature for up to 2 hours*. Garnish with chickpeas, olive oil, and black pepper, if desired.
Notes
*Fresh baby artichokes can roast alongside cauliflower and canned artichokes to be served as an accompaniment to hummus. If not serving hummus immediately, stir 1 tablespoon olive oil or water into mixture, if needed, just before serving.

For more seasonal recipes, see “Enchanted Evening” in the October 2019 issue, available on newsstands and at Victoriamag.com.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.