Prep time: 15 minutes
Cook time: 30 minutes
Yields 2 cups
1 cup cauliflower florets
1 cup canned pumpkin (make sure it's not pumpkin pie mix!)
- 1 1/2 tablespoons extra virgin olive oil, plus 2 teaspoons
2 tablespoons tahini (almond butter also works in a pinch)
2 cloves garlic
1 1/2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
- 1 pinch of paprika
1 tablespoon pumpkin seed kernels
Preheat oven to 400°F
- Toss cauliflower florets in 2 teaspoons olive oil. Spread the florets out into a single layer on a foil lined baking sheet. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes or until the top is lightly brown.
- Place roasted cauliflower, pumpkin, 1 1/2 tablespoons olive oil, tahini, garlic, lemon juice, cumin, cayenne pepper, and salt into a food processor and process until smooth.
- Serve the hummus warm or cold with assorted vegetables. Garnish with paprika and pumpkin seeds. Enjoy!