Cauliflower and Hummus Snack
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
cauliflower
2 tbsp
olive oil
1 tsp
Paprika
1 tsp
Cumin
1 tsp
Garlic powder
1 tsp
Salt
8.47 oz
Chickpeas
2 tbsp
tahini
2 tbsp
Lemon juice
2 cloves
garlic
1 tsp
Salt
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Cut the cauliflower into florets and place them in a large bowl.
Step 3
Drizzle the cauliflower with olive oil and sprinkle with paprika, cumin, garlic powder, and salt. Toss to coat evenly.
Step 4
Spread the cauliflower in a single layer on a baking sheet and roast in the preheated oven for 20 minutes, or until golden brown and crispy.
Step 5
While the cauliflower is roasting, prepare the hummus. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and salt. Process until smooth and creamy.
Step 6
Transfer the roasted cauliflower to a serving dish and serve with the homemade hummus.
Nutrition Facts
Fat:
9 g
(81
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3969 g | 0.28% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 3.528 mg | 3.92% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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