Monday, December 31, 2012

Cauliflower "Hummus" Dip

My family eats a lot of hummus. Both of my kids will eat it with a spoon, with veggies, crackers -- you name it. This version can't really claim to be true hummus, but it's a tasty and garlicky dip that hits the spot. Perfect to put out at a party, or to have for lunch with some celery, cukes or peppers to dip. What a great way to break up the 2 cups of veggies!

Cauliflower Hummus Dip

Cauliflower "Hummus" Dip
1 head of cauliflower, chopped (I used an extra head already roasted from the night before)
Chicken stock
Juice of half a lemon, or more to taste
2 tsp. olive oil
1 tbsp Roasted garlic  (raw is fine if that's what you have)
Salt and pepper to taste
Spices to taste (I often use Za'atar, sumac, hot sauce)
Fresh herbs to taste

If your cauliflower is raw, put in a pan with about 1/2 cup of the chicken stock. Bring to a boil, and then simmer covered until the cauliflower is very tender. Allow to cool.

Into a blender or food processor, add the cauliflower, lemon juice, olive oil, garlic, and some salt and pepper. If you like, add in spices and/or some fresh herbs -- rosemary would be tasty, for example, as would some hot chilis. I really like za'atar and sumac, which are middle eastern spices.

Add in just enough chicken stock to allow the processor/blender to move freely. Whip up until it's a very smooth puree. Taste and adjust spices. When serving later, retaste and adjust spices as needed. I added a touch more salt and a little more garlic.