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Roasted Cauliflower & Zucchini Dip (Hummus-Esque)

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“I wanted something super low fat/cal and was craving hummus, so I came up with this dip. I like it quite a bit. Tell me what you think ;)”
READY IN:
45mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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