Parsley Hummus for Cauliflower Crudités

Parsley Hummus for Cauliflower Crudités

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  • 1/2 cup (packed) fresh parsley leaves
  • 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 3 tablespoons tahini (sesame seed paste)*
  • 2 tablespoons Asian sesame oil
  • 1 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • Mix of purple, white, and green cauliflower, cut into florets

Recipe Preparation

  • Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth.

  • Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes.

Reviews Section

The best hummus recipes - 11 recipes

Hummus is a Middle Eastern dip or spread traditionally made with garbanzo beans, lemon, tahini, garlic, salt and olive oil. Now hummus is now extremely popular all over the world, especially in the US. There are lots of variation that can be made with a standard hummus recipe. Mix in cilantro and jalapeno for a spicy kick, roasted red peppers for a bold flavor and color, add spicy chili sauce or olive salad. Hummus made a great snack because it is low fat and high in protein, iron and vitamin C.

Fun fact: In 2010 Lebanon created the largest bowl of hummus that weighed around 23,000 lbs! The recipe consisted of eight tons of cooked garbanzo beans, two tons of tahini and lemon juice and 150 lbs of olive oil!

Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone!

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone!

Garlic and Parsley Hummus with Crudités

This recipe is quick, easy, and great to bring to a party or if you need a last-minute appetizer. It keeps well and makes a great snack or lunch box item. Basically, it rocks.

Place garlic, garbanzo beans, and parsley in a food processor or blender. Pulse the ingredients until they are finely minced. Add the remaining ingredients excluding the feta. Blend until smooth and creamy. I’m not a huge cumin fan so I only added 1 tsp and would consider using on 1/2 tsp in future versions. However, everyone else that tasted the hummus thought that it was the correct amount.

Crumble and sprinkle feta on top of the hummus before serving. The display picture doesn’t show the cheese or original serving plate (the picture is from the second go-round) so just imagine it’s there.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Looks delish! Just keep in mind the many brands of feta are not vegetarian so check the label before purchasing! Lipase and rennat are not vegetarian, and it’s a good idea to contact the cheese manufacturer just to be sure you know what you’re eating :)

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Servings Serves 10 to 12

Amount Per Serving Calories 120 Calories from Fat 24 % Daily Value * Total Fat 3.3g 6 % Saturated Fat 0.5g 3 % Cholesterol 0.0mg 0 % Sodium 112mg 5 % Total Carbohydrate 22g 8 % Dietary Fiber 4.4g 18 % Protein 2.6g 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Artichoke Hummus Recipe with Spring Crudités

Last year before my move, I started the arduous process of cooking my way through my pantry. One of my favorite dishes to kill multiple canned birds with one stone was this artichoke hummus recipe.

It’s also a nice go-to for last minute entertaining, which is how I found myself whipping up a batch recently to bring with me to a friend’s house for a dinner party.

Since I’m lazy, I often resort to canned or jarred artichoke hearts for my recipes, so I always have a can or two on hand. If you’ve made my grilled romaine salad from The Wellness Project book, you know why. Artichokes are in season this time of year, but I know very few martyrs who would be willing to breakdown and cook a whole head just so it could be pureed to smithereens.

Plus, there’s something to be said for the briny quality of canned artichokes in water. In this artichoke hummus recipe it gives the dense chickpeas a nice light body. And the tanginess of the canned hearts cuts the richness of the tahini in a way that feels rather fresh and springy, even if that illusion can be created year round.

When I served it last week to a group of girlfriends, no one could quite put their finger on what was different about the hummus recipe. Just that it was so much better than usual.

Even if you don’t hoard 5 rows of canned goods in a cabinet next to your sweaters, these ingredients are cheap enough to pick up and keep around for the season (or beyond). So if you’re looking for an easy appetizer for Easter or just something to celebrate the rising temperature with a group of friends, this artichoke hummus recipe is for you.

Friendly reminder that this is also the perfect time of year for a little #pantrypurge. Make something this week from the deep depths of your cabinets or fridge! If you share your creations with me on Instagram and tag @phoebelapine I’ll share them!

Part of living that Low Waste Life is making the most of what we have before head back out to the store to buy more. What are you going to use up this week? Tell me in the comments!

Crudité Platter

Weekends are just magical! I am sure you are already planning an awesome get together with friends or family. If you are unsure what to present for snacks this weekend &ndash look no further &ndash for I have the perfect solution.

Crudites are not only a fresh and healthy outlook on an idea for snacks, but it is also super delicious and wholesome! We all know it&rsquos best to include fresh and organic fruits and veggies into our diets. When you entertain with this Crudite Platter, you will be making your vegan and plant based friends, the happiest on earth. This Crudite Platter really takes no effort to put together, and you can wow your veggie loving guests with beautiful fresh produce that they simply would not be able to resist.

Just to let you know for those of you that wondered: Crudite literally means &lsquouncooked vegetables/food&rsquo and has its origin from French culinary history. Use a variety of raw vegetables served with a dipping sauce like a vinaigrette or cream cheese, or even better homemade hummus. Crudites are by far the perfect vegan/vegetarian snack for summer.

You can combine any of your favourite vegetables for this versatile snack, and you can even throw in a few pieces of fresh fruit for the sweet tooth.

I used veggies that are in season at the moment: from radishes to broccoli, olive and cucumber sosaties baby corn and green beans and a delicious creamy tomato and basil mayonnaise.

Pear & Frangipane Tart

We are delighted to announce Kenwood has been awarded 4 awards within the Red Dot Award: Product Design and iF International Forum Design competitions 2021

Our Kenwood Titanium Chef Patissier XL has been awarded the iF DESIGN AWARD in Kitchen Mixers. The iF DESIGN AWARD is renowned worldwide as the marker for exceptional design and is a highly sought after design prize.

Thanks to its intuitive design, with the Titanium Chef Patissier XL, home bakers can prove, weigh directly into the bowl, melt, knead and mix all in one machine, inspiring bakers to get creative in the kitchen.

Check out our Pear & Frangipane Tart showcasing the beautiful Titanium Chef Patissier XL

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Raspberry and white chocolate cake today!


Chef Shane Smith no churn strawberry ice-cream is sooo delicious. Shane is using his Kenwood Titanium Chef Patissier XL.

This amazing machine has a built in weighing scales, two mixing bowls and my favourite feature, a 7ltr EasyWarm bowl that heats up.
This warming bowl is perfect for melting chocolate, proving bread doughs, making meringues.

Ice-cream base
2 whole eggs
6 egg yolks
2 tsp vanilla essence
200g caster sugar
500ml semi whipped cream
250g chopped fresh strawberries
150g chopped shortbread biscuits

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Today we are exploring the beautiful flavours of Italy with our delicious Milanese Risotto, cooked to perfection using our Kenwood Cooking Chef XL.

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Looking for some ideas to entertain the kids over the half term? Check out our Critter Crudités they are so much fun and super easy to make. The kids can create their own little critters and the great thing is, … Ещё lunch is sorted!


Forget take out tonight as @christianday83 Katsu Curry Sauce is tasty and so quick and easy to make.

It’s so delicious served with crispy chicken, pork or cauliflower and steamed rice

1 onion
1 carrot
2 cloves garlic, thumb sized piece fresh ginger, Tbsp coriander stalks
Tbsp Garam Masala, Tbsp Turmeric
Tbsp mango chutney
Heaped Tbsp flour
Can Coconut Milk
Handful fresh Coriander Leaves

Dice and sweat the onion and carrot for 8 min. Add the chopped garlic, ginger and coriander stalks for a further 2 minutes. Add your spices and cook until dry and fragrant. Add a heaped Tbsp mango chutney and mix well. Add a heaped Tbsp flour and again mix and cook out for a minute. Add a can of coconut milk and the same amount of water. Stir and bring to a low simmer for 10 minutes. The sauce will thicken. Add a handful of fresh coriander leaves and blitz smooth (this isn’t essential, you can serve it chunky too!). Check consistency - if you want it thicker then reduce further. If you want it thinner then add a touch more coconut milk/water

3 super-easy party snacks: Crostini, veggies with dip, plus bacon-wrapped dates

With holiday entertaining season in full swing, it’s nice to have a few easy, go-to appetizers in your back pocket to whip up when out-of-town friends pop by, or to serve at your New Year’s Eve bash.

The recipes below — brie crostini with sundried tomato tapenade bacon-wrapped dates with almonds and crudites with lemon-parsley tahini dip — are three of my favorites from my new cookbook "The Yellow Table: A Celebration of Everyday Gatherings." I love the vibrant colors, flavors and textures, but most of all, I love that they are super-easy to make ahead and finish just before serving. Plus they can all be served room temperature — and won’t suffer from sitting out a few hours.

Here are a few practical planning tips to make your party prep go smoothly:

1. Make your sundried tomato tapenade a day or two in advance and keep in the refrigerator. And if you’re really in a pinch, you can substitute a good-quality jarred variety.

2. Make the lemon parsley tahini dip a day ahead and keep in the refrigerator until ready to serve.

3. You can make the bacon-wrapped dates the day before and reheat before serving. Or – prep them the morning of your gathering and keep on a tray in the refrigerator just bake them before serving.

4. For the crudités, I like to use a pretty variety of vegetables, like rainbow carrots, radishes, haricots verts or snap peas and Romanesco broccoli. I prep the vegetables earlier in the day and store them in bowls, covered with moist paper towels or dish towels, in the refrigerator until ready to serve. If you’re in a hurry, you can buy pre-prepped vegetables at many grocery stores.

5. Slice the bread for your crostini earlier in the day of your party, and store at room temperature. About 20 minutes before guests arrive, preheat your broiler, top the crostini with slices of Brie, and broil until bubbly. Or skip the broiling altogether and use an extra-creamy triple crème Brie (no melting necessary!). Then just top with tapenade and serve!

Bacon-wrapped dates with almonds
Serves: 4-6
Dietary considerations: gluten free, dairy free

The hardest thing about bacon-wrapped dates is that you can never make enough. Whenever I serve them at parties, they always disappear immediately! Try blue cheese in place of the almonds for an especially decadent treat.

  • 18 raw, unsalted almonds
  • 18 dates
  • 6 slices nitrate-free bacon, cut into thirds

Preheat the oven to 375°F. Line a baking sheet with aluminum foil.

Cut slits in the dates, remove the seeds, and slip almonds into the center of each one. Wrap each date in 1/3 slice of bacon, tucking the loose ends under the date. Arrange the dates in rows on a baking sheet. Bake until the bacon is golden brown and crisp, about 15 minutes. Place on a paper towel-lined plate to soak up some of the grease and let cool slightly before serving. Serve warm or at room temperature.

Brie with sundried tomato-walnut tapenade
Serves: 4
Dietary considerations: vegetarian

In addition to being a superb crostini-topper, this sundried tomato tapenade is the perfect condiment to have on-hand. You can serve it with a cheese platter, on sandwiches, with grilled chicken, or tossed with pasta for a last-minute meal.

  • 3 ounces chopped sundried tomatoes (not the oil-packed kind)
  • 1/4 cup freshly grated Parmesan or Pecorino
  • 1/4 cup fresh flat-leaf parsley leaves, plus minced parsley for garnish
  • 1/4 cup roughly chopped, toasted walnuts
  • 1 clove garlic, minced 1 shallot, minced
  • 1/4 cup, plus 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon white wine vinegar
  • Fine sea salt and freshly ground black pepper
  • 12 (1/4-inch-thick) baguette slices
  • Brie, for serving

Place the sundried tomatoes in a small heatproof bowl and cover with 1 cup of boiling water. Let sit for 10 minutes. Pour through a strainer set over a second small bowl, pressing on the tomatoes to remove any excess liquid discard the liquid.

Transfer the tomatoes to a food processor, add the Parmesan or Pecorino, parsley, walnuts, garlic, shallot, 3 tablespoons of the olive oil, and the vinegar and pulse to combine. With the machine running, add 3 more tablespoons of the olive oil in a slow, steady stream and continue to pulse until the mixture is blended but still chunky. Season to taste with salt and pepper. Store, in an airtight container in the refrigerator, for up to 5 days. The flavors actually improve when you make this tapenade at least 1 day in advance.

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Arrange the baguette slices on the foil-lined baking sheet and brush with the remaining 1 tablespoon olive oil. Bake for 3 minutes, flip, and then top each with a slice of Brie and continue baking until the cheese is melted, about 3 minutes. (Alternately, place under the broiler for about 30 seconds.) Top each crostini with 1 teaspoon of tapenade and garnish with minced parsley.

Variation: This is also really delicious with goat cheese or fresh ricotta, in lieu of Brie. Bake the crostini 3 minutes per side and spread with cheese afterwards.

Crudités with lemon-parsley tahini dip
Serves: 4
Dietary considerations: gluten free, dairy free, vegetarian, vegan

This tangy dip is made from tahini, a sesame paste that’s also used to make hummus. I love creating a crudité platter using unexpected vegetables like watermelon radishes, Romanesco broccoli, and heirloom carrots — the more colorful, the better! You’ll notice that there are not specific amounts for the vegetables in the recipe — just use whatever combination you like.

  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1 clove garlic, minced
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • Rainbow carrots, halved
  • Raw snap peas or haricots verts
  • Romanesco broccoli or cauliflower, cut into florets
  • Breakfast radishes, halved lengthwise
  • Watermelon radishes, halved and cut into half-moons
  • Fennel slices

For the dip: In a small bowl, stir together the lemon juice and garlic and let sit for 2-3 minutes (this takes a bit of the edge off the raw garlic). Transfer to a food processor, add the parsley and tahini, and pulse until the mixture has the consistency of a thick paste. With the motor running, add the olive oil in a slow, steady stream. Add 2 tablespoons of water and blend until completely smooth. Season to taste with salt and pepper.

For the Crudités: Arrange the vegetables on a platter and serve with the tahini dip.

Parsley Hummus for Cauliflower Crudités - Recipes

Celebrate spring with a beautiful bowl of crudités, artistically arrayed.

Stroll down the produce aisle of your best market and select the most appealing veggies, looking for different colors and textures.

Arrange them on a beautiful plate or in a shallow bowl, with a bowl of green hummus in the center (photo #1).


Make a beautiful composition from a selection of these spring specialties:

Plus these year-round standards:

MINI TIP: If you have leftovers, you can steam them or turn them into a salad. Or, use them to garnish grilled fish.


We recently reviewed Lantana Hummus, which has both edamame and cucumber varieties that are pale green.

Or, go for a deeper green. Blend avocado, green peas, or a handful of green herbs into hummus.

We adapted this from-scratch recipe from Cookie & Kate. It’s a brighter green (photo #4).


Go green with whatever ingredients you prefer. For example, substitute:

More options: bright green olives like castelvetrano, sorrel, watercress.

[1] A beautifully arranged bowl of crudités from Crawford And Son restaurant in Raleigh, North Carolina. The dip, green hummus, is in a small howl in the center of the dish.

[2] It may look like celery, but cardoons are a spring vegetable closely related to artichokes. Peel away the outer layer, slice, and add to the crudités plate (photo courtesy Turmeric & Saffron | Blogspot).

[3] Most people wouldn’t think to put leafy greens on a crudités plate. But while they’re not as easy to dip as a hard vegetable, they’re refreshing and, in the case of these mustard greens, nicely spicy (photo courtesy Good Eggs).

1. COMBINE the tahini and lemon juice in a food processor and whip for 90 seconds, pausing to scrape down the bowl as necessary. Add the olive oil, herbs, chopped garlic and salt and process for another minute, scraping down the bowl as needed.

2. ADD half of the chickpeas and process for another minute. Scrape down the bowl and add the remaining chickpeas. Process for 1-2 minutes, until the hummus is smooth. If it isn’t creamy enough for you, drizzle in 1 to 2 tablespoons water, with the motor running, until the hummus is the consistency you desire.

3. REFRIGERATE in an airtight container for up to one week. Top with the optional garnishes and serve.