We've had some pretty fun spring break adventures - a week and a half's worth. If you know me at all, you know I took about 400 pictures during that week and a half and it's hard to sort through them sometimes, but these are a couple of my favorite shots.
Back before spring break and our trips, there was Easter. My mom and dad made a delicious Easter supper and one of the things we enjoyed was this cauliflower hummus. I know it sounds a little strange but the curry powder goes great with the traditional tahini flavor and the texture was awesome for dipping veggies or crackers.
Roasted Cauliflower Hummus (yields 1.5 cups)from Cooking Light, Apr 2015
1 cup cauliflower florets
2 tsp. olive oil
3/4 tsp. curry powder
2 T tahini
2 T fresh lemon juice
1 T extra virgin olive oil
1 15oz can unsalted chickpeas, drained
3 T water
1 garlic clove
2 T chopped, pitted green olives
salt & pepper
Preheat oven to 450 degrees. Toss cauliflower with 2 tsp. olive oil, curry powder, 1/4 tsp. salt and 1/4 tsp. black pepper. Spread in an even layer on a baking sheet. Bake at 450 for 20 minutes or until tender, stirring after 10 minutes.
In a food processor, combine tahini, lemon juice, 1 T olive oil, chickpeas, water, and garlic clove. Process until smooth. Add cauliflower to the food processor, reserving 1 T of the cauliflower. Process until smooth. Taste - add more salt and pepper if desired.
Top hummus with reserved 1 T cauliflower and chopped olives.