Homemade Hummus Platter, Topped with Spicy Roasted Cauliflower

Buffalo-Impressed Roasted Cauliflower

Selfmade Hummus

1 15-ounce can chickpeas, drained and rinsed (reserve 1/3 cup of aquafaba)
1/3 cup aquafaba (or water)
1/4 cup tahini
2 tablespoons (beneficiant) recent lemon juice
1/2 teaspoon cumin
1/2 teaspoon kosher salt (or to style)
coarse floor black pepper, to style
beneficiant sprint cayenne pepper
beneficiant sprint Cajun or Creole seasoning


beneficiant sprinkle Za’atar seasoning, or to style (non-obligatory)
diced crimson bell pepper (about 1/3 cup or extra)
diced celery (about 1/3 cup or extra)
thinly shredded crimson cabbage (about 1/3 cup or extra)
chopped cilantro, to style

To Serve

skinny slices of English Cucumber
Ezekiel tortillas, sliced into triangle “chips” and toasted frivolously


Begin by roasting the cauliflower. Discover recipe for Buffalo-Impressed Roasted Cauliflower right here.

Whereas the cauliflower is roasting, you’ll be able to put together the hummus. Add the entire Selfmade Hummus elements to the bowl of a massive meals processor. (I actually love my Breville!) Course of for a number of minutes, till tremendous creamy.  Style for seasoning; modify if wanted. Refrigerate till able to serve.

Put together the crimson bell pepper, celery,  crimson cabbage, and cilantro. Refrigerate chopped/diced veggies till able to serve.

To assemble:

As soon as the cauliflower it executed, you’ll be able to assemble for serving. Unfold hummus in a big circle on a big plate or platter, nearly – however not fairly – to the sting. Sprinkle frivolously with Za’atar seasoning (if utilizing).

High hummus with bell pepper, celery, cabbage, and cilantro.

Over the recent veggies, add a mound within the heart of the Buffalo-Impressed Roasted Cauliflower (ideally whereas nonetheless heat), utilizing simply as a lot as you want. (Reserve any additional roasted cauliflower for an additional use.)

Encompass hummus with slices of cucumber and toasted Ezekiel tortilla “chips”. Serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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