Harissa Roasted Cauliflower on Hummus with Tahini Sauce
Spicy Roasted Harissa Cauliflower tops a super smooth Cheats Hummus with Tahini sauce. This is a meal! Not a dip! Find out the trick to making super smooth hummus from canned chickpeas!
1headcauliflower, cut into florets (large and small)
1/4cupolive oil
2tbspharissa
1tspturmeric powder
kosher salt
fresh ground black pepper
For the Hummus
1canchickpeas15.5 oz can SAVE THE LIQUID
1/2tspbaking soda
1clovegarlic
1cuptahini
1tbspfresh lemon juice
1pinchcumin
1tspkosher saltI use Diamond Crystal Kosher Salt
For the Tahini Sauce
1/2cuptahini
1/2cupcold water
1clovegarlic, grated on microplane or garlic press
1 1/2tbspfresh lemon juice
kosher salt
Garnishes etc.
good quality olive oil
paprika
cumin
chopped parsley
toasty pita or just really good bread, optional
Instructions
For the Harissa Roasted Cauliflower
Pre-heat the oven to 450˚F with the rack in the middle and line a baking sheet with tin foil (for easy clean-up).
In a large bowl, whisk together the olive oil, harissa, turmeric, a few good pinches of salt and some fresh black pepper.
Add the cauliflower florets and toss until they are completely coated. You can add more olive oil to get that done if needed.
Spread on the tin foil lined baking sheet and roast in the oven, flipping the florets once half way through, until lightly charred and cooked through, about 25-30 minutes.
For the Hummus
While the cauliflower is roasting, bring the chickpeas, the liquid they came in, baking soda and about 1/2 cup of water in a medium pot to a boil over medium high heat.
Immediately turn the heat down to low and skim any foam that rises to the surface.
Simmer until the chickpeas are incredibly soft and some of the skins have come off, about 8-10 minutes.
Let cool for 15 minutes or as long as it takes you to chop that salad!
Reserve about 3/4 cup of cooking liquid and drain chickpeas. (You can always add water later if you don't have enough cooking liquid)
Place the chickpeas and garlic clove in the bowl of a food processor and blend on high until smooth. Scrape the sides down once to make sure it's all getting smooth!
Add the tahini, lemon juice, cumin, salt, and about 1/4 cup of the cooking liquid from the beans and process until very smooth and light in color, at least 2 minutes. The texture should be like soft serve ice cream. If it looks too thick then add more cooking liquid (or water). If the hummus is still warm, it will get thicker as it cools so keep that in mind!
Taste and adjust seasoning with salt and lemon juice to your taste.
This will keep in the fridge for up to 2 days in an airtight container.
For the Tahini Sauce
Whisk together the tahini, water, grated garlic, lemon juice and a very good pinch of salt. It will take a second to come together but keep whisking! It should have the consistency of a syrup. Add more water or tahini as needed.
For Plating
Place the hummus by swirling it onto a serving dish making a kind of well in the middle.
Pour some tahini sauce in the middle of that well.
Drizzle with olive oil all around
Garnish with a sprinkle of paprika and cumin.
Place the roasted cauliflower on top and garnish with chopped parsley.
Serve with pita or good bread!
Notes
Cut the cauliflower into large and small florets for added texture! Some will get super crispy and caramelized and others will be nice a big with a little char. I created this to be 2 large dinner portion servings but you can serve this as one large appetizer for 4+ people.