Parsley Hummus For Cauliflower Crudites
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
35
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sour Cream1.5 tsps
Lemon Peel (grated)1.5 tsps
Ground Cumin1.5 tsps
Salt1 tsp
Cayenne PepperDirections:
1
Coarsely chop garlic and parsley leaves in processor
2
Add garbanzo beans to processor and blend 30 seconds
3
Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth
4
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
5
Coarsely chop garlic and parsley leaves in processor
6
Add garbanzo beans to processor and blend 30 seconds
7
Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth
8
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