The other morning I woke up and had the sudden urge to put together a Mediterranean spread. I wanted the works. Falafels, saffron rice, tabbouleh salad, garlic sauce, and hummus all were mandatory. I suppose it's the cook in me (or the fatty) that has these urges but I'm sure glad I do because the result was so worth it. The star of the meal? The roasted cauliflower white bean hummus. To stray slightly away from the norm, I decided to add cauliflower to the popular dip and switch the chickpeas for cannellini beans. And of course, you can't forget the toppings. My tummy was quite full and happy.
Roasted Cauliflower White Bean Hummus
- 3 cups cauliflower florets
- 15 ounces cannellini beans
- ½ cup reserved bean liquid
- ¼ cup tahini
- juice of ½ lemon
- 2 garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup pomegranate arils
- 2 tablespoon toasted pinenuts
- 2 tablespoon fresh parsley chopped
- 1 tablespoon toasted sesame seeds
- extra virgin olive oil for drizzling
- Preheat oven to 400 degrees F.
- Toss 3 cups cauliflower florets with salt, pepper, and olive oil. Spread on a baking sheet and roast for 15-20 minutes or until roasted. A fork should be able to easily pierce through the thickest part of the stem.
- Drain and rinse the cannellini beans, reserving the canned bean liquid. Combine the roasted cauliflower with cannellini beans, ¼ cup tahini, juice of ½ lemon, 2 garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper in a food processor or blender. Puree the ingredients, slowly adding ½ cup of the reserved bean liquid. Let the food processor run for another 2-3 minutes or until the dip is smooth and creamy.
- Transfer the hummus into a bowl and top with pomegranate, pinenuts, parsley, and sesame seeds. Drizzle extra virgin olive oil on top and serve.
**Helpful tips and common mistakes
Everyone seems to have their own opinion on how to make the perfect hummus. I have my own tips as well but don't worry, I won't force you to peel the skins off each and every bean.
First things first, roast the cauliflower. If you happen to be making roasted cauliflower for dinner the night before, go ahead and save a portion for the hummus. Then blend everything together. No really, it's that simple. I have used both food processors and blenders with success. To get a perfect consistency, slowly add the canned bean liquid while the blender is running. If the mixture is too thick, add a little more liquid. If it's already getting smooth before you use up all the ½ cup, stop adding more.
Then once everything is added, just let the blender or food processor continue to run for another 2-3 minutes. Season the dip to taste and transfer it to a bowl, topping it off with pomegranate, toasted pine nuts, parsley, sesame seeds, and a good glug of extra virgin olive oil.
I'm that person who stands by the food table at a party especially if there are chips and hummus. If that table had this roasted cauliflower white bean hummus, I would never leave. It's so addictingly good. The crunchy pine nuts, juicy pomegranates, and finishing touch of extra virgin olive oil don't hurt either. This spread was meant for two people but it lasted days and I'm so glad it did because I wanted more the next day.
Oh and another bright side? This healthy dip is the perfect game day appetizer! Skip the cheesy guilty snacks and dive into this roasted cauliflower white bean hummus instead. Score!
For more dip inspiration check out this chorizo corn and spinach dip!