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    Eat Love Eat » Appetizers

    Loaded Chimichurri Cauliflower Hummus

    Published: Jun 1, 2016, Last Modified: October 2, 2021, By Sasha Hooper · This post may contain affiliate links.

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    Loaded Chimichurri Cauliflower Hummus - this easy vegan appetizer recipe packs a serious flavour punch! | eatloveeats.com

    I have an awesome snack for you today. Today - June 1st. I can't believe it's June already! No really, I can't believe it, since it's currently completely cloudy and windy and cold. What's with that? Now, I don't mind this kind of weather in general, but when it comes to be June and it feels more like February, then I start to have issues. Especially when I see from social media that my US friends are currently basking in a heatwave. C'mon sunshine! (Although the forecast for my birthday on Sunday says sunshine all day so yay!)

    Loaded Chimichurri Cauliflower Hummus - this easy vegan appetizer recipe packs a serious flavour punch! | eatloveeats.com

    So. The snack. The awesome, totally addictive snack. Or dinner if you've forgotten to make plans. (Not like that ever happened in my house. Nope. Never.) Anyway. It's Loaded Chimichurri Cauliflower Hummus. Oh my. You have to make this! I'm absolutely a lover of plain hummus - I mean, who isn't? It's almost wrong how creamy and satisfyingly savoury that humble dip is. But! Sometimes you've just got to mix things up and get a little creative, no? I wanted hummus 2.0 and I made it alright!

    Loaded Chimichurri Cauliflower Hummus - this easy vegan appetizer recipe packs a serious flavour punch! | eatloveeats.com

    I think it's pretty much universally accepted that cauliflower = amazing. (Let me know if you disagree.) Especially when it's roasted. Case in point. So hummus and cauliflower together are bound to be awesome too. That's a given. But to elevate that winning combination to dizzying new heights, we need to add my new favourite condiment - chimichurri. Now, I'm generally a lover of foods which punch you in the face with flavour - the more riotous the better. So, fair warning, I guess chimichurri isn't for the faint-hearted. This Argentinian green sauce is packed with parsley, oregano, garlic, red onion, chilli and vinegar - all the good stuff! But as I've said before, why waste good meals on bland food?! I urge you to give this a try. Plus, I promise, the hummus and the cauliflower tone down the chimichurri. It all just blends together to make one incredible mouthful. And! You can use the leftover chimichurri on steak, chicken, prawns, veggies - you name it. I'm just setting you up for even more awesome food here. You're welcome.

    Loaded Chimichurri Cauliflower Hummus - this easy vegan appetizer recipe packs a serious flavour punch! | eatloveeats.com

    So, have I convinced you to make this Loaded Chimichurri Cauliflower Hummus yet? I mean, think about it. Say the sun comes out and you decide to have a BBQ. You can serve this as an appetiser with some pitta bread for people to snack on whilst you get the main event ready and then the leftover chimichurri can be served as the most delicious condiment for your meats and veggies. Oh my goodness it would be so good slathered over a grilled corn on the cob! Or on a beef burger! See? The possibilities are endless. If you're like me and you love tangy/briny foods then you're gonna love this. Trust me. Enjoy!

    Loaded Chimichurri Cauliflower Hummus - this easy vegan appetizer recipe packs a serious flavour punch! | eatloveeats.com

    Loaded Chimichurri Cauliflower Hummus

    Loaded Chimichurri Cauliflower Hummus

    Homemade hummus, loaded with roasted cauliflower and drizzled with a zingy chimichurri dressing.
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6
    Author: Sasha Hooper

    Equipment

    • Food Processor
    • Baking Sheet

    Ingredients 

    • 1 small head cauliflower
    • 1 tablespoon chimichurri, see below
    • 1 tablespoon rapeseed or olive oil
    • 3 tablespoons rapeseed or olive oil
    • 2 cans chickpeas, (3 cups) drained and rinsed
    • juice of 1 lemon
    • 2 tablespoons tahini
    • 1 teaspoon cumin
    • 1-2 cloves garlic, depending on taste
    • 6 tablespoons water

    Chimichurri

    • 1 ½ cups parsley leaves
    • ½ small red onion
    • 2 cloves garlic
    • 2 teaspoons dried oregano
    • ½ teaspoon chilli flakes
    • 60 ml red wine vinegar, (¼ cup)
    • 80 ml rapeseed or olive oil, (⅓ cup)
    • ¼ teaspoon sea salt

    Instructions

    • Preheat the oven to 180ºC (350ºF). Cut the cauliflower into small florets and place in a bowl. Add 1 tablespoon of chimichurri, 1 tablespoon oil and a pinch of salt and pepper. Mix well until evenly coated. Spread the cauliflower out on a baking tray and roast for 30-35 minutes until soft and colouring at the edges. Allow to cool until just warm.
      1 small head cauliflower, 1 tablespoon chimichurri, 1 tablespoon rapeseed or olive oil
    • In a food processor, place the chickpeas, lemon juice, tahini, cumin, garlic cloves, water, the remaining 3 tablespoons of oil and ½ teaspoon sea salt flakes (you will need to use less if you are using fine salt). Blitz until smooth and taste for seasoning.
      3 tablespoons rapeseed or olive oil, 2 cans chickpeas, juice of 1 lemon, 2 tablespoons tahini, 1 teaspoon cumin, 1-2 cloves garlic, 6 tablespoons water
    • Spread the hummus out on a platter or place in a bowl. Place the warm roasted cauliflower on top of the hummus and drizzle with extra chimichurri. Serve.

    Chimichurri

    • Place the parsley, red onion, garlic, oregano and chilli flakes into a food processor. Blitz until finely chopped. Add the red wine vinegar, oil and salt and process until well combined. Taste and adjust seasoning as desired.
      1 ½ cups parsley leaves, ½ small red onion, 2 cloves garlic, 2 teaspoons dried oregano, ½ teaspoon chilli flakes, 60 ml red wine vinegar, 80 ml rapeseed or olive oil, ¼ teaspoon sea salt
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    Notes

    I couldn't find any fresh oregano to use in my chimichurri but if you can I would recommend using it instead of dried. You'll probably have to use a little more than specified in the recipe though.
    The chimichurri is super punchy which I love, but feel free to tone it down if you prefer by reducing the amount of red onion and chilli flakes.
    The nutrition label is just for the hummus.

    Nutrition

    Calories: 401kcal | Carbohydrates: 31.2g | Protein: 11.7g | Fat: 28.2g | Saturated Fat: 4g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 17.5g | Sodium: 566.9mg | Potassium: 779.9mg | Fiber: 10.5g | Sugar: 3.3g | Vitamin A: 68.4IU | Vitamin C: 92mg | Calcium: 125.3mg | Iron: 4mg
    Course Appetizer
    Cuisine Mediterranean
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    Loaded Chimichurri Cauliflower Hummus - this easy vegan appetizer recipe packs a serious flavour punch! | eatloveeats.com

     

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    Comments

    1. Steph says

      October 22, 2021 at 1:54 pm

      5 stars
      I’m going to give this a go. Never had chimmichurri before, but looks very tasty!

      Reply
    2. Sonny Hoffer says

      November 13, 2019 at 9:53 pm

      Though I have not as yet made this, I would toss it all in the blender as I do when I make any hummus. I would have to experiment on how the chimmichuri sauce would blend with the tahini. If it does not blend, then I would simply cut out the chimmichuri sauce and go forward only using the tahini. Or perhaps do just the opposite. It should be interesting!

      Reply
      • Sasha says

        December 09, 2019 at 4:15 pm

        Hope you enjoyed!

        Reply

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    Hi, I'm Sasha, the photographer and creative behind Eat Love Eat. I've always loved food and the memories created as you share it with others. I'm also a freelance food photographer and stylist, working with bloggers and brands!

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