Roasted Cauliflower with Red Pepper Hummus

Ingredients

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Cauliflower

  Raw

  1 head small or 265g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  2 ¼ cup or 369g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  1 tsp or 5g

• Lemon juice

  Raw

  2 tsp or 10g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Preheat the oven to 400 degrees F.
2. Place the whole bell pepper on a baking sheet and rub with 1 teaspoon of the olive oil. Place the baking sheet in the oven and roast the pepper for 20 to 25 minutes, turning occasionally. Until the skin is black and blistered. Remove the pepper from the oven and let cool.
3. Place the cauliflower florets on a separate baking sheet. Toss with the remaining 1 tablespoon olive oil, season with salt and pepper, and roast for 20 to 25 minutes, or until tender and the edges of the cauliflower begin to turn brown and slightly crisp. Set aside.
4. When the pepper is cool enough to handle, use your fingers to peel away the skin from the pepper and remove the skin and seeds.
5. Place the clove of garlic in the bowl of a food processor and pulse to chop. Add the peeled and deseeded roasted pepper, chickpeas, extra-virgin olive oil, tahini, lemon juice, and water and process until very smooth and creamy. Season to taste with salt and pepper, and serve with the roasted cauliflower for dipping

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