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This dip is smoky and creamy and loaded with Mediterranean flavor. It’s similar to a hummus, but the base is made from caramelized roasted cauliflower, making it lower in calories.
1/2 head cauliflower or Beleaves Frozen Cauliflower defrosted (1 to 1 and 1/2 pounds), trimmed and cut into 2-inch florets (about 4 cups florets)
4 and 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon Pereg Smoked Paprika, plus more for garnish
2 teaspoons kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
2 cloves garlic, chopped
3 and 1/2 tablespoons Mighty Sesame Tahini
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh mint
Preheat oven to 450 degrees Fahrenheit.
In a large bowl, toss cauliflower florets with one and a half tablespoons olive oil, paprika, half a teaspoon salt, cumin, crushed red pepper, and garlic. Mix well.
Spread florets evenly on a large rimmed baking sheet. Roast until lightly browned and a little crispy, about 18 to 20 minutes. Let cool.
Combine roasted cauliflower along with any juices, tahini, remaining three tablespoons olive oil, lemon juice, and remaining one and a half teaspoons salt in a food processor. Add half a cup water and blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until mixture becomes a creamy purée, about four minutes. Add parsley and mint and pulse just to blend. Taste and add more salt or lemon juice, if needed.
Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
Photo and Styling by Chay Berger
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