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
  • 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
  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.
*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

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