Hummus has become a staple in our diets and is perhaps one of the hardest foods to give up for Passover if you don’t eat beans. The versatile dip can be used in so many ways—a dip for veggies, spreads for sandwiches or matzah, stuffed into sweet potatoes and to thicken soups. Instead of giving it up this year, swap the chickpeas for cauliflower and make some Passover-friendly hummus to get you through your leaven-free week. (It’s also a great option for friends who don’t eat chickpeas.)
- 1 head of cauliflower, cut into florets
- 3 tablespoons olive oil
- ¼ cup plain almond butter
- 2 tablespoons lemon juice
- 3 cloves garlic, peeled
- ¼ teaspoon oregano
- ¼ cup olive oil
- Salt and pepper
- Garnish: Chopped nuts and parsley, drizzle of olive oil
- Preheat the oven to 425 degrees. Toss the cauliflower with olive oil, salt and pepper and place on a sheet pan in an even layer. Roast for 25 minutes, until tender. Cool slightly.
- In a food processor, combine the roasted cauliflower, almond butter, lemon juice, garlic and oregano. Taste and adjust seasoning, adding in salt and pepper until you get the flavor you want.
- Gradually add in the olive oil a tablespoon at a time, processing until smooth. Continue adding the oil until you get the consistency you desire (you may end up not using all of the oil).
- You can enjoy this right away or store in an airtight container in the freezer. After defrosting, blend quickly in a food processor or blender to get a creamy consistency.
- Note: If you eat kitniyot, you can swap out the almond butter for tahini and garnish with sunflower seeds, pumpkin seeds and sesame seeds (as shown in the photo). Otherwise, to keep it free of kitniyot, top with chopped almonds or walnuts, a drizzle of olive oil, chopped parsley and/or a dash of paprika.