My seven-year-old son was psyched about this hummus, which I served with raw cauliflower, and he kept saying, “This is so addicting, isn’t it?”
The truth is, we’ve kind of been addicted to cauliflower these days, going through about two heads of it a week. For a family who rarely consumes as much food as one grown male (not counting sugar cereal), that’s saying something, especially considering it’s a vegetable.
We love it raw and all by itself, mostly. And then there’s this recipe in Gwyneth Paltrow’s new cookbook It’s All Good that is roasted cauliflower with chickpeas drizzled with a mustard vinaigrette. We’ve made it at least four times in the last month. It’s actually in my oven right now, and completely worth heating up my kitchen. Yup, it’s pretty awesome.
Tonight, while I was getting ready to make up her recipe, I had some extra chickpeas, so I thought I’d write a quick post on how to make classic hummus. I had some tahini, a sesame seed paste and key ingredient in hummus, which I had bought ages ago and shoved in my fridge. Since I had everything else I needed, I made it up in less than five minutes and then served it with a few pieces of raw cauliflower I confiscated from the roasting pan right before it went in the oven.
And it was a huge hit. It makes enough that we’ll be eating it with our vegetables for at least the rest of the week. Since the chickpeas are full of nutrients like iron, zinc, and fiber, we’ll feel good about it, too.
2 cups chickpeas (1 15-ounce can, plus about 1/4 cup), rinsed and drained
2 tablespoons sesame tahini
2 cloves garlic, finely minced or pressed through a garlic press
1/4 teaspoon kosher salt
pinch black pepper
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil, plus more for drizzling
2-3 tablespoons of water, as needed
pimenton or regular paprika, for garnish
1 tablespoons pine nuts, for garnish
Place all ingredients in a food processor fitted with the steel blade attachment and pulse until well mixed. Add in water, a little at a time, to achieve a thick, smooth puree.
Place in a bowl for serving, dust with pimenton, drizzle with a little olive oil, and top with pine nuts. Serve with cauliflower, warm pita, or other vegetables.