Cauliflower Hummus with Parmesan Pita Chips

By / Photography By Michael Fornataro | April 01, 2015

Ingredients

  • 2 cups cauliflower florets
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 tablespoon tahini
  • 4 tablespoon lime juice
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 large pitas
  • ½ cup shredded Parmesan cheese

Instructions

DIRECTIONS

• Steam the cauliflower until tender.

• Blend cauliflower, olive oil, garlic, tahini, lime juice, cayenne pepper, salt, and pepper until smooth. Refrigerate overnight.

• Slice the pitas open, then tear them into chip-sized piece, Place them on a cookie sheet, and sprinkle each one with a thin layer of Parmesan cheese.

• Bake at 350°F for 3-5 minutes or until cheese is melted.

• Use the cooled Parmesan chips to scoop the cauliflower hummus.

About this recipe

For more recipes from our staff, visit edibleallegheny.com.

Ingredients

  • 2 cups cauliflower florets
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 tablespoon tahini
  • 4 tablespoon lime juice
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 large pitas
  • ½ cup shredded Parmesan cheese
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