Aleppo Cauliflower Salad and Green Tahini over Hummus
Spicy and tangy Aleppo pepper Cauliflower salad tops a super smooth Cheats Hummus with a bright, herby Green Tahini sauce. This is a meal! Not a dip! Find out the trick to making super smooth hummus from canned chickpeas!
1clovegarlic, grated on microplane or garlic press
1cupcold water
2 1/2tbspfresh lemon juice
kosher salt
1cuptahini
ALEPPO CAULIFLOWER SALAD
1headcauliflower, core removed & slice thinly on mandoline
1clovegarlic, grated on microplane
2tbspolive oil
1tbsplemon juice
1/2tspAleppo pepper flakes, red pepper flakes are ok too or Urfa
1/2tsphoney or agave
kosher salt
Garnishes etc.
good quality olive oil
black & white sesame seeds, optional
za'atar
parsley leaves
toasty pita or just really good bread
Instructions
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
In a blender, place the parsley, cilantro, mint, garlic, water, lemon juice, and salt. Blend on high for about 1-2 minutes until homogenous and very liquid-y.
Add the tahini and blend on high until creamy and smooth. You may need to add more water if it is too thick!
For the Cauliflower Salad
Make the dressing by whisking together the garlic, olive oil, lemon juice, Aleppo, honey, and salt to taste.
Toss the cauliflower with the dressing.
For Plating
Place the hummus by swirling it onto a serving dish making a kind of well in the middle.
Add some green tahini, garnish with lots of olive oil, sesame seeds and za'atar. Place the cauliflower salad on top and garnish with more herbs. Serve with pita or 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.