I think we are all quite aware by now that I am the president of the hummus fan club. And I’m not afraid to throw an entire head of garlic (roasted, of course) into the aforementioned delectable dip. You may not know, however, that I am a cauliflower fiend. I horde the stuff like it’s going extinct, and it’s not out of the ordinary for me to eat an entire head in one sitting.
So why, I asked myself, have I not combined my love for these three versatile ingredients? And yes, hummus is an ingredient (hummus based salad dressing, anyone?). Well today is the magical day that it happens. And let me tell you, I could not stop eating this. I’m almost positive that a third of it went into my mouth before I even got around to scraping it out of the food processor.
Though traditionalists would probably scold me for calling this hummus (no chickpeas, no tahini, no cumin…) it does serve the same purpose as traditional hummus, and so it will be called hummus whether they like it or not. This version is a big lighter than completely bean based spreads thanks to the roasted cauliflower. Roasted garlic and cauliflower lend a double dose of deep caramelized flavor, while the avocado makes it smooth and satisfying. A bit of lemon juice balances out the richness, and ground black pepper provides the perfect bite.
You’ll probably want something to accompany your hummus, and I have just the thing: thyme and spinach socca. If you’ve never heard of socca, it is a garbanzo bean flour based flatbread that originated in France, and has, in the past few years, become quite popular in the blog world. It’s extremely quick and easy to whip up with only a few ingredients, and the flavor combinations are seemingly endless. Socca is gluten free, too, so it’s a great bread alternative for those who cannot eat gluten.
The socca and hummus are a great balanced meal, and extremely portable, too. You’re getting your veggies thanks to the cauliflower and spinach, protein from the beans, and healthy fats from the avocado. I promise you won’t need anything else!
- 1 medium head of garlic
- 1 small head of cauliflower, chopped (about 3 cups)
- Flesh of 1 medium avocado
- 1/2 cup cooked navy beans
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400°F. Lightly grease or line with parchment paper a standard baking sheet.
- Peel away the loose outer layers of skin on the head of garlic, then cut off the top 1/4 inch to expose the tops of each clove of garlic. Drizzle one teaspoon of olive oil over top, being sure to coat the top of each clove. Wrap in aluminum foil and place on prepared baking sheet.
- On the same baking sheet, spread the chopped cauliflower into an even layer. Roast for 35-40 minutes, or until the cauliflower is golden and tender, and the garlic is easily pierced with a knife. Unwrap garlic and let cool for 10 minutes.
- Once garlic is cooled, squeeze the contents of each clove into the bowl of a food processor. Add all other ingredients and process, wiping down the sides of the bowl if necessary until a smooth, mixture forms. If your mixture will not come together, add water, a tablespoon at a time, until you reach your desired consistency.
- Taste, and adjust seasonings as necessary.
- Store in an airtight contain in the refrigerator for up to one week.
Have you tried socca yet? What are you favorite flavors? I’ve made countless versions, but the spinach is probably my favorite. What about hummus – have you made your own? Isn’t it a million times better than store bought?