Parsley Hummus for Cauliflower Crudites
A vibrant and creamy hummus enhanced with fresh parsley, served alongside colorful steamed cauliflower florets. This Middle Eastern-inspired dip combines chickpeas, tahini, and aromatic spices for a delicious and healthy appetizer.
6 servings
14 min
Ingredients
- •1 clove garlic clove
- •½ cup parsley leaves
- •1 can garbanzo beans
- •¼ cup sour cream
- •3 tablespoons tahini
- •2 tablespoons Asian sesame oil
- •1½ teaspoons grated lemon peel
- •1½ teaspoons ground cumin
- •1½ teaspoons salt
- •¼ teaspoon cayenne pepper
- •1 head cauliflower
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Cooking Instructions
- 1.
Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth.
5 min
- 2.
Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes.
9 min
