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.