It’s no secret that I’m a hummus-lover.
And judging by the wild popularity of all forms of hummus throughout Pinterest/food blogs/the rest of the interwebs, I can tell I’m not alone. I eat hummus in some form or another just about every darn day. In all honesty, it’s usually in the form of one of Trader Joe’s MANY delicious varieties, but when I have just a few minutes and an extra can of white or garbanzo beans on hand, you bet I’m going to be whipping up some homemade version or another in my trusty food processor.
In fact, one of the very first posts I made on this here bloggy-blog was the recipe for this Pumpkin-Curry Hummus, and I had to follow that up in the earlier part of this year with my tasty Mango Sriracha Hummus. What’s not to love? Hummus has all of the qualities you want in an addictively satisfying snack food. It’s
- Easy to make
- Pairs well with others (specifically any sort of chip or cracker, pita bread, crudités, the list goes on)
- Infinitely variable
That’s right. Once you have a basic recipe for hummus nailed down, the possibilities are endless.
Let’s get real for a second. I know I’ve been bombarding you with lots of sweet recipes lately, like this Honey-Orange Upside Down Cake, this Chia Pudding Parfait and these Vanilla-Ginger Doughnuts. But we all know that BALANCE is my middle name, so I’m trying my best to mix in all sorts of different recipes, sweet and savory alike. If your life is anywhere near as crazy as mine is right now, I know you’ll appreciate the diversity as much as I do. As one of my favorite Instagram quotes says:
Yep, that pretty much nails it. But, as always, please let me know which types of recipes you’d like to see more of. I’m here to help YOU achieve that balanced lifestyle, so I want to make it as easy as possible for you!
Speaking of balance, I’m really looking forward to having an at least semi-normal weekend ahead of me after a few weekends of non-stop parties and social obligations. To be fair, I still have a few commitments for this weekend, but we will be home and it always helps my sense of balance tremendously to be on my own stomping grounds, where I am comfortable and have a little more control over my day-to-day schedule. Anyone else feel that way?
One thing that I’m definitely planning on doing this weekend is eating plenty of this Roasted Cauliflower Hummus with Rosemary & Garlic. I’ve made it even more of a nutritional powerhouse than your average hummus by adding in the roasted cauliflower (I love how it gets so creamy!) plus some tasty roasted garlic. And of course, gotta have the fresh herbs. Our rosemary bush is hanging in there (despite my black thumb) and it’s so nice to just be able to pop outside the front door and snip some when I’m busy whipping up recipes in the kitchen.
Side note: Our basil plant also just reappeared out of NOWHERE. It was the only herb to survive the planter box that Chris got me last year, but it died off this past winter. Now, all of a sudden, it’s back! And we have done nothing to it. So weird…But, hey! I’m not complaining. Fresh basil for dayzzzz.
So, everything for this recipe comes together pretty easily, you just have to be patient enough for the cauliflower and garlic to roast for about 20 minutes in the oven. After that, you’ll have hummus in front of your face and ready for shoveling in no time flat.
My Bachelorette Party is next weekend in Palm Springs (eek!) and I know this Roasted Cauliflower Hummus with Rosemary & Garlic is going to be my go-to snack as I try to focus a little more on clean eating these next few days so I feel confident, healthy, well-rested and bikini-ready for all of the pool-lounging with my gals. Maybe I’ll even bring some along with me for the car ride?
- 12 ounces cauliflower cut into bite-size pieces
- 3 whole cloves of garlic peeled
- 4 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- 1 15- ounce can Great Northern white beans drained and rinsed
- 1 tablespoon fresh rosemary
- 2 tablespoons tahini
- Juice of 1 small or ½ of a large lemon
- Preheat oven to 400 degrees Fahrenheit. Cover a jelly roll pan with aluminum foil. Set aside.
- In a medium bowl, toss cauliflower and garlic cloves with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Pour out onto prepared jelly roll pan and place in preheated oven for 25-30 minutes, or until cauliflower is lightly browned and can be easily pierced with a fork. Remove from oven and let cool slightly.
- Add roasted cauliflower and garlic, beans, rosemary, tahini and lemon juice to the bowl of a food processor (or a blender if you don’t have a food processor.) Pulse lightly to begin to break the ingredients down, then add remaining 2 tablespoons of olive oil, ½ teaspoon salt and ¼ teaspoon pepper and pulse continually until well-blended. Taste and add more salt, pepper, lemon juice or olive oil until you’ve reached the desired flavor and consistency.
- Serve with assorted crudité, chips, crackers or pita bread.
So much healthiness up in herrrreee…