Chana Dal Hummus, made from split chickpeas, is a delicious, protein-rich dip that is easy to make! Chana Dal is rich in protein, fiber, protein, iron, calcium, and potassium. Chana Dal can be purchased from international markets or at your local grocery store. It can …
Roasted Cauliflower Hummus is a chickpea-free alternative to the delicious dip. This hummus recipe is creamy, low-carb, and full of flavor. Serve this hummus with your favorite crackers or vegetables, or use as a spread on a bagel or sandwich.
Ingredients
Roasted Cauliflower Hummus
5 cups cauliflower florets, chopped
1 Tbs olive oil
1/4 cup ground tahini
Juice from 1 lemon
1/2 tsp garlic powder
1/4 tsp ground cumin
salt & black pepper to taste
Optional garnish: olive oil, sunflower seeds, parsley, or cilantro
Directions
Preheat the oven to 400ºF
Spread the cauliflower out onto a baking pan and drizzle with olive oil.
Place the pan in the oven and roast for 20 minutes.
Once done, remove the cauliflower and turn off the oven. Allow it to cool for 10 minutes.
Transfer the cauliflower to a food processor or blender, add in the remaining ingredients (not the garnish), and blend until creamy and smooth. Taste and adjust seasoning as desired.
If the hummus is too thick, add a tablespoon of water or two, one at a time to reach optimal texture.
Place your cauliflower hummus in a container with a sealable lid, top with garnish. Serve fresh.
Store leftovers in the refrigerator for up to 5 days.
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Delicious, healthy, and homemade! Easy hummus recipes for you to try if you want to mix up your dip and spread options. Serve any hummus alongside raw vegetables, crackers, or tortilla chips. All you need for these recipes is a food processor or blender. Easy …
Homemade Hummus is absolutely delicious and easy to make with the right kitchen equipment. Try these two different hummus recipes as a spread on your sandwich or a dip for veggies, pita, or chips. Ingredients Homemade Hummus Roasted Carrot Hummus 1 can chickpeas (drain but …
Get your bagel shop craving fix with this easy recipe for a tasty, heart-healthy Hummus & Veggie Breakfast Bagel.
Whether you’re making your own bagels at home or you’ve got store bought bagels, this recipe can be made simply with the few ingredients you’re probably already keeping around.
Roasted Carrot Hummus is a delicious recipe that you’ll surely love. Carrots are nutritious, fibrous vegetables that blend well into a creamy and rich dip to bring to your next family dinner or game night. Prep time: 40-50 minutes Serves: 7-10 Ingredients Roasted Carrot Hummus …
Spring is the perfect time of year to kick off new, healthy habits. Especially with farmer’s markets returning for the warmer seasons, it’s a good time to try and get into seasonal eating and experimenting with ingredients. Check out these 24 Spring Recipes for 2024 …
For garnish: a dash of paprika, a drizzle of olive oil, olives, and minced flatleaf parsley
Directions
Begin by preheating the oven to 450ºF.
Then, line a large, rimmed baking sheet with parchment paper or a nonstick slip baking pad
Next, halve the eggplants down its length and brush the interior (cut) sides lightly with olive oil.
Place the eggplant in the prepared pan with the cut sides down and place them in the oven.
Roast eggplant for about 35-40 minutes, until the cut side is tender.
Once cooked, remove the eggplant from the oven and allow it to cool. Once cool, flip the eggplant and scoop out the interior into a mesh strainer over a mixing bowl, and discard the skin.
In the strainer, pick out any excess eggplant skin and use the back of a spoon to push out excess moisture. Then, allow the eggplant to rest for a few minutes in the strainer, draining any additional moisture.
Empty out the bowl underneath the strainer and wipe it out. Then transfer the drained eggplant into the bowl. Mix in the garlic and lemon juice to the eggplant and stir with a fork or whisk until the eggplant is thoroughly combined and has softened.
Next, add the tahini and stir. While stirring, slowly drizzle in the olive oil.
Continue to stir until the mixture is pale and creamy, and use a fork to break up any leftover chunks of eggplant.
Season with salt and cumin. Taste and adjust seasoning as desired, such as more salt or lemon juice for a more tart dip.
Transfer the baba ganoush to a serving bowl and top with a light drizzle of olive oil, olives, parsley, and paprika. Serve and enjoy!
Store leftovers in the refrigerator in an airtight container for 3-4 days.
If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.
For instance, if you find a recipe you like, pin it to your dinner inspiration board!