CAULIFLOWER hummus with OLIVES

Need a new addition to your party spread? Your guests will love this legume-free take on a classic dip. Transform golden roasted cauliflower into a creamy veggie dip with a texture similar to classic hummus. A few Kalamata olives lend a mild saltiness. Serve with raw veggies such as carrots, celery and strips of bell pepper for a crowd-pleasing platter.

Makes 2 cups

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

Method: 

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.

Nutritional Info: 

Per Serving: Serving size: about 2 tablespoons, 50 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 30mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.