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Nutrition Facts
Serving Size 77 g
(Approx. 12 Servings)
Amount Per Serving
Calories 100 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 35 mg 1%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 2 g
Vitamin A 4% Iron 4%
Vitamin C 60% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Cauliflower & Leek Hummus
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 head of cauliflower, florets cut into smaller pieces
1 1/2 cup(s) leeks, white part only, cut in half, rinsed and thinly sliced
1/4 cup(s) Aldonza Extra Virgin Olive Oil, plus more for drizzling over hummus
1/3 cup(s) tahini
1 Tsp cumin
1 Tsp coriander
4 cloves of garlic, smashed, or as much garlic as desired to taste
1/4 cup(s) lemon juice
1 Tsp Adams Reserve Za'Atar Seasoning, as needed for garnishing dip
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Instructions

1
Preheat oven to 400ºF.
2
Toss cauliflower and leeks together in olive oil and season with a pinch of salt and pepper.
3
Place on a sheet pan lined with parchment paper and roast 30 to 40 minutes or until everything is nicely caramelized.
4
Remove roasted cauliflower mixture to a food processor and add tahini, cumin, coriander, garlic and lemon juice.
5
Pulse until mixture is smooth and creamy. Season to taste, sprinkle with Za'Atar for garnishing and serve with vegetables or pita chips.
6
Chef's Note: This dish is best made a day in advance so flavors get a chance to set up.

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