Not sure what to do with the giant head of romanesco that’s been sitting in your fridge all week? Roast it and add it to a batch of homemade roasted romanesco hummus!
Every week, we get an awesome organic produce delivery from Hungry Harvest. They rescue produce from grocery stores that would have otherwise gone to waste and deliver straight to your doorstop. There are options to customize each box based on produce you like and don’t like. You can also choose between organic, non-organic, and a few different size options!
We receive a full Organic Harvest every week and it comes full of produce that doesn’t always look perfect, but is still perfectly usable. This isn’t sponsored, we just love Hungry Harvest! In addition to sending normal, everyday produce like lemons, apples, lettuce, etc., they also occasionally send produce that’s a bit less common, like passionfruit, kiwi and this romanesco!
Romanesco is somewhat of a cross between broccoli and cauliflower and can be used in similar applications. Our go-to recipe is to simply roast it with some olive oil, salt and pepper. After this delivery, we wanted to try something a bit different. We happened to be making a batch of hummus at the time, so we decided to add the roasted romanesco into our hummus with a few extra spices, and it turned out great!
We’re constantly working on ways to reduce food waste in our home. Coming up with creative ways to use produce is always helpful. Do you have any interesting tips on reducing food waste?
A few of our favorite recipes to reduce food waste:
- Use the beautiful greens that come on top of your carrots in this carrot top pesto (serve over roasted carrots – yum!)
- Use leftover vegetable juice pulp in these vegan meatballs with homemade tomato sauce
- Throw together a bunch of produce odds and ends in this roasted vegetable and tofu sheet pan dinner
- If you have a juicer, make a big batch of fruit & veggie juice – here are 6 of our favorite combinations
- Along the same lines, we’re also always working on reducing plastic use. Check out these 25 easy tips to reduce plastic consumption!
Back to this dish…
Topped with vibrant watermelon radish slices, refreshing pea shoots and a drizzle of olive oil, this makes for a lovely Spring appetizer. Whether you eat it with sliced vegetables, toasted pita, or spread on toast/a sandwich, we bet you won’t be able to stop at one serving!Print
Not sure what to do with the giant head of romanesco that’s been sitting in your fridge all week? Roast it and add it to a batch of homemade hummus!
- 1 head of romanesco, stem removed and chopped into small pieces
- 1/4 cup olive oil
- 3/4 tsp salt
- 1/2 tsp berbere spice blend
- 3 cloves garlic, roasted optional
- 2 cups chickpeas, reserve liquid from can
- 2/3 cup liquid from can of chickpeas
- 1/2 cup tahini
- 1/2 cup olive oil
- 4 tbsp lemon juice + more to taste
- 1 1/2 cup spinach (optional)
- 1 1/4 tsp salt
- 1/2–3/4 tsp berbere spice blend
- 1 tsp agave
- Preheat oven to 350 F.
- If roasting garlic (optional), slice the top off a whole head of garlic just enough to expose cloves. Drizzle with a bit of oil and salt, wrap in aluminum foil and roast for about 40 minutes.
- Chop romanesco into small, evenly-sized pieces. Toss in olive oil, salt and berbere to coat. Spread on sheet pan and roast for 25-30 minutes, until tender and slightly browned.
- Remove from oven and let cool slightly before adding to blender with remaining hummus ingredients.
- Blend hummus for 2-3 minutes, until completely smooth and creamy.
- Taste and adjust lemon, salt and other seasoning as needed.
- To serve, drizzle with olive oil, top with sliced radish and pea shoots.
We suggest using a blender over a food processor for homemade hummus. It will be much creamier – you just may have to stop a few times to scrape down the sides.
Berbere is an Ethiopian spice blend typically containing dried chilies, ginger, cloves and cardamom. If you can’t find any nearby, Ras el hanout is a similar seasoning blend, or you can just add a pinch of chili powder to taste.