It’s Wednesday, which somehow always translates into us eating a slew of appetizers and calling it dinner. Luckily, our appetizer game has really stepped up from frozen pizza rolls to more sophisticated snack-age, like this Turmeric Cauliflower Hummus, so our Wednesday appetizer dinners actually feel nutritious.
Turmeric Cauliflower Hummus is exactly what you need to elevate any appetizer spread. It’s also perfect to make at the start of the week and portion out for lunches or mid-day snacks. I love to slather this stuff on toast in the morning instead of mashed avocado, and it’s so inconspicuously awesome. Give it a try and I’m confident you won’t be disappointed. Plus, it’s a great way to use up that head of cauliflower you bought but never figured out what to do with.
Ingredients needed to make Turmeric Cauliflower Hummus
It goes without saying, but you need a medium-large head of cauliflower for this recipe. The only other fresh ingredients you will need are a couple of garlic cloves, plus the juice and zest of one lemon.
From the pantry, grab your favorite every day olive oil, like this one, as well as good quality tahini. I love this brand because it’s the creamiest I’ve found, it has great ingredients (just sesame seeds), and it’s local to me! You’ll also need the following spices: cumin, turmeric, salt, and pepper. Pretty basic ingredients, right?
Tools used to make Turmeric Cauliflower Hummus
I’m pretty sure I say this in every post, but you NEED a chef’s knife. No more chopping vegetables with dinky paring knives. We are adults now. Buy this one, or one similar to it, so you can chop cauliflower like a boss. You will also need a food processor or high-speed blender to get the hummus to the ideal consistency. I use this for all kinds of kitchen needs, from purées to smoothies to chopping veggies. It’s so awesome and worth the money in my opinion. All other tools used for this recipe are likely already in your kitchen.
How to make Turmeric Cauliflower Hummus
I love this recipe because the cooking is minimal yet it easily pleases a large crowd. Simply steam the cauliflower until it’s very tender, then dump the rest of the ingredients along with the cauliflower into your food processor. Blend, and done!
You can make this recipe your own by adding more or less of the cumin or turmeric, or by adding whatever spices you enjoy. Using za’atar would be an awesome idea, or take a latin-inspired route and throw in some chili powder. No matter what, just make sure to drizzle the finish product with another generous stream of olive oil. It really enhances the hummus and gives it a richer flavor.
I love to top Turmeric Cauliflower Hummus with different varieties of olives, tomatoes, capers (if you’ve got them), fresh herbs, and anything else that feels right. A generous heap of feta would be a nice topping, as well. Don’t be afraid to make it a loaded hummus.
Looking for other dip ideas?
Give these other dip recipes a try for delicious and healthy crowd-pleasers.
Muhammara-Style Roasted Red Pepper Dip
Charred Sweet Potato Wedges with Roasted Corn and Goat Cheese Guacamole
1 medium head cauliflower, cut into florets (approximately 3 cups)
2 cloves garlic
⅓ cup olive oil, plus more for finishing
2 tbsp tahini
Juice and zest of 1 lemon
¾ tsp salt
½ tsp cumin
½ tsp turmeric
Fresh cracked black pepper
Olives, tomatoes, capers, fresh herbs (optional, for garnish)
- Boil 2 inches of water in a medium pot with a lid. Steam the cauliflower florets until very tender, 5-8 minutes, then drain.
- Add cauliflower, along with all remaining ingredients, to the bowl of a food processor. Begin by pulsing a few times, then blend until the hummus becomes thick and creamy. If necessary to achieve desired consistency, you may add additional teaspoons of water or olive oil one by one.
- Transfer to a serving bowl or plate and drizzle with additional olive oil. Garnish as desired and serve with fresh vegetables or pita. Enjoy!
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