Roasted Cauliflower & Zucchini Dip (Hummus-Esque) Recipe

Name: Roasted Cauliflower & Zucchini Dip (Hummus-Esque)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, chopped; 2 small zucchini, sliced 1/2 in thick; 4 garlic cloves; 2 tablespoons red onions, minced; 1 tablespoon parsley, minced; 1 lemon, juice and zest; 1/2 teaspoon five-spice powder; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1/8 teaspoon ginger; 1 dash cayenne; 2 tablespoons fat free Greek yogurt; 2 teaspoons sesame oil; water; salt and pepper

Servings: persons

1 head cauliflower, chopped
2 small zucchini, sliced 1/2 in thick
4 garlic cloves
2 tablespoons red onions, minced
1 tablespoon parsley, minced
1 lemon, juice and zest
1/2 teaspoon five-spice powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon ginger
1 dash cayenne
2 tablespoons fat free Greek yogurt
2 teaspoons sesame oil
water
salt and pepper

1
Preheat oven to 500. Arrange chopped cauliflower in a single layer on a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast for 25-30 minutes, stirring every 7-10 minutes until tender and beginning to brown deeply.
2
Arrange zucchini slices in a single layer in a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast 10 minutes, flipping once after 5 minutes.
3
Allow veggies to cool slightly, then add to a blender or food processor with the remaining ingredients. Blend until smooth, adding small amounts of water as needed to reach the desired consistency. You should not need more than a couple tablespoons. Taste and adjust seasoning with salt, pepper, or additional lemon juice or cayenne.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, chopped, 2 small zucchini, sliced 1/2 in thick, 4 garlic cloves, 2 tablespoons red onions, minced, and more.

Yes, Roasted Cauliflower & Zucchini Dip (Hummus-Esque) falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower & Zucchini Dip (Hummus-Esque)

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