Beautiful and Delicious!
1 small head cauliflower chopped into largish pieces
2-3 cloves garlic, chopped
1 1/2 cups cooked chickpeas
2 tbsp. tahini
1 tbsp. olive oil
1/4 cup chopped green onions or chives
1/4 cup loosely packed fresh parsley
1 tsp salt (or to taste)
2 tsp cumin
1/4 tsp paprika
2-3 tbsps. fresh lemon juice
water to thin hummus if needed.
Bring a pot of water to boil. Add cauliflower cook until you can easily pierce with a fork. About 12 minutes. Drain and let cool for a bit. Place in food processor and puree a bit.
Add the remaining ingredients and puree until relatively smooth. Taste and adjust if necessary. Add water to thin if needed.
Yams:
1 yam about 1lb, peeled and sliced into 1/4 inch thick rounds
1 tbsp. olive oil
1 tsp cumin
Salt & Pepper to taste
Preheat oven to 425 degrees F. In a mixing bowl, toss the yams with olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper. Roast for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
