Any hummus–whether storebought or homemade–is improved then you treat it like pizza. That’s right: think toppings!
I like to focus on one simple topping, like chopped olives, roasted red peppers or chopped fresh herbs.
For cooked ingredients, my favorite is roasted cauliflower–a combination I had in at Shaya, an Isreali restaurant New Orleans last fall. {We just about spoiled our dinners on this appetizer plate served with pita bread fresh from the oven.}
Appetizers for Simple Gatherings
Whether you make this quick hummus recipe or use store-bought, this is a simple appetizer or snack for any gathering.
I’ve got a whole list of other easy appetizers that provide a ton of variety without much work. And they’re all wholesome good foods that sub in for a meal at this time of year when regular meals can be hard to squeeze in. My family loves this loaded hummus as part of a light dinner with a Greek salad.
I also love offering foods that just about anyone can eat. Plant-based and vegan, this is food for all the people.
You can prepare the hummus and the cauliflower up to two days in advance. Just be sure to let them come to room temperature before serving to experience their full flavors.
Spread the hummus on a plate, top with olive oil, sumac {if you have it} and mound on the roasted cauliflower. Just don’t forget the hot pita bread and cut up veggies!
What’s on your hummus? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Hummus with Roasted Cauliflower
Ingredients
To make the hummus:
- 1 15-ounce can chickpeas, drained and rinsed or 2 cups cooked chickpeas
- 1/4 cup tahini
- 1 small garlic clove, peeled
- 1 tablespoon lemon juice, plus additional to taste
- 1/4 teaspoon fine sea salt, plus additional to taste
- pinch cayenne
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon sumac optional
For the cauliflower:
- 2 tablespoons extra-virgin olive oil
- 1 medium head cauliflower, broken into bite-sized florets
- fine sea salt
- black pepper
Instructions
To make the hummus:
- Combine the chickpeas, tahini, garlic, lemon juice, salt, cayenne and 2 tablespoons olive oil in a food processor until smooth. Taste for seasoning and add additional lemon juice and salt to brighten all the flavors. For the smoothest hummus, add 3 tablespoons water {or chickpea cooking liquid if you boil your own beans} and blend until very smooth and light.
To roast the cauliflower:
- Preheat the oven to 450 degrees F. Place the cauliflower florets on a heavy-duty sheet pan and toss with the olive oil using your hands. Season evenly and generously all over with salt. Add freshly ground black pepper to taste. Roast in the oven until the florets brown in spots, turning once, about 15 minutes. Cool to room temperature.
To assemble:
- Spread the hummus onto a wide plate to the rim. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the sumac, if using. Cluster the cauliflower into the center and serve at room temperature.
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