Description
This Crispy Roasted Cauliflower Hummus is a vibrant and flavorful appetizer that combines perfectly spiced, roasted cauliflower with creamy store-bought hummus. Enhanced by a zesty garlic herb oil, this dish offers a delightful blend of textures and bold flavors, perfect for serving with fresh naan or pita chips at any gathering or as a nutritious snack.
Ingredients
Scale
Cauliflower and Spices
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Spicy Garlic Herb Oil
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
Other
- 2 cups store-bought hummus
- Fresh naan or pita chips for serving
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets in 2 tablespoons of olive oil along with smoked paprika, ground cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper, ensuring they are evenly coated with the spices.
- Roasting: Spread the seasoned cauliflower in a single layer on a baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring halfway through to promote even cooking, until the florets are golden brown and crispy on the edges.
- Prepare the Spicy Garlic Herb Oil: While the cauliflower roasts, heat ¼ cup of olive oil in a small saucepan over low heat. Add the minced garlic and crushed red pepper flakes, cooking gently for about 2 minutes until the mixture becomes fragrant without browning the garlic.
- Add Fresh Herbs: Remove the saucepan from heat, then stir in the freshly chopped cilantro, parsley, and dill to infuse the oil with bright, herbaceous flavors.
- Assemble the Dish: Spread the store-bought hummus evenly onto a serving platter or shallow bowl. Top generously with the golden roasted cauliflower florets.
- Drizzle and Serve: Drizzle the prepared spicy garlic herb oil evenly over the roasted cauliflower and hummus. Serve immediately alongside fresh naan or pita chips for dipping and enjoying.
Notes
- For extra crispiness, use a baking sheet with raised edges and avoid overcrowding the cauliflower.
- You can substitute fresh herbs with dried if unavailable, using about 1 teaspoon each, added to the oil off the heat.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- This recipe pairs well with crunchy vegetables like cucumber or carrot sticks as additional dippers.
- Store leftovers in an airtight container and consume within 2 days for best freshness.
