Parsley Hummus for Cauliflower CruditesNoel Barnhurst
Ingredients
1 garlic clove
1/2 cup (packed) fresh parsley leaves
1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
1/4 cup sour cream
3 tablespoons tahini (sesame seed paste)*
2 tablespoons Asian sesame oil
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Mix of purple, white, and green cauliflower, cut into florets
*Tahini is available at some supermarkets, natural foods stores, and Middle Eastern markets.
Preparation
Step 1
Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth.
Step 2
Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes.
