Best 2 Roasted Cauliflower Zucchini Dip Hummus Esque Recipes

Roasted cauliflower zucchini dip hummus esque is a delightful and versatile dish that blends the flavors of roasted vegetables with the creamy texture of hummus. This dip is not only delicious but also packed with nutrients, making it a perfect appetizer, snack, or side dish. Whether you're looking for a healthy alternative to traditional dips or simply want to try something new, this roasted cauliflower zucchini dip is sure to impress.

Let's cook with our recipes!

ARTICHOKE CHICKPEA HUMMUS

Artichoke Chickpea Hummus image

Make and share this Artichoke Chickpea Hummus recipe from Food.com.

Provided by Veggie Girl.

Categories < 15 Mins

Time 10m

Yield 1/4 cup, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can artichokes, drained and rinsed
1 (19 ounce) can chickpeas, drained and rinsed
1/4 cup Greek yogurt
1/4 cup water or 1/4 cup vegetable broth
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1 pinch cayenne

Steps:

Blend everything together in food processor. Allow to sit in refrigerator for a few hours to blend flavours.
Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning. Also, fresh parsley would work great.

Nutrition Facts : Calories 105.7, Fat 0.9, SaturatedFat 0.1, Sodium 397.2, Carbohydrate 20.9, Fiber 5.8, Sugar 0.6, Protein 5.1

ROASTED CAULIFLOWER & ZUCCHINI DIP (HUMMUS-ESQUE)

Roasted Cauliflower & Zucchini Dip (Hummus-Esque) image

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 ;)

Provided by under12parsecs

Categories Cauliflower

Time 45m

Yield 2 cups

Number Of Ingredients 15

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 165.3, Fat 5.9, SaturatedFat 1, Cholesterol 0.3, Sodium 112.8, Carbohydrate 25.4, Fiber 8.3, Sugar 11, Protein 8.9

Tips:

For a smoky flavor, roast the cauliflower and zucchini over a charcoal grill instead of in the oven.
Add a tablespoon of tahini to the dip for a richer flavor.
If you like your dip spicy, add a pinch of cayenne pepper or a teaspoon of harissa paste.
Serve the dip with pita bread, crackers, or vegetable crudités.
For a healthier option, use whole wheat pita bread or crackers.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This roasted cauliflower and zucchini dip is a delicious and healthy appetizer or snack. It's easy to make and can be customized to your liking. Serve it with pita bread, crackers, or vegetable crudités for a satisfying and nutritious meal.