- 2 cans of chickpeas
- 1 cup tahini
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 garlic clove, grated
- 1 teaspoon sea salt and ground pepper, to taste
- 1 cup ice cold water
- 1 head cauliflower, separated into small florets
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon hawaij seasoning (or substitute with ¼ teaspoon each of cumin, coriander, turmeric, and ground cardamom)
- Kosher salt and pepper, to taste
- 1 red bell pepper, seeded and chopped
- ½ cup parsley, chopped
- For serving: lemon wedges, pickled onion, or kalamata olives.
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
First, roast the cauliflower. Place the cauliflower slabs onto the baking sheet, and drizzle with olive oil. Sprinkle the hawaij spice blend, salt, and pepper onto the cauliflower, and toss to coat.
Roast the cauliflower for about 35 minutes, flipping carefully at the halfway point. The cauliflower will turn golden brown, and may be charred at the edges. When finished, remove from heat and set aside.
In the meantime, prepare the hummus. Place the chickpeas, tahini, lemon juice, and kosher salt into the jar of a high speed blender. Add about half of the ice water. Then, put on the lid, and use the tamping tool while blending the mixture smooth. This’ll take a couple of minutes.
Check for consistency. If you want a thinner hummus, then add more of the ice water and re-blend. Add salt and pepper to taste, and give everything a final blend.
To serve, add some hummus into a wide bowl, and spread it evenly with the back of your spoon. Then, add the roasted cauliflower and chopped bell pepper on top. Garnish with toppings of choice — lemon wedges, pickled onion, parsley, kalamata olives.
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