“This has all the flavor you love about the classic chickpea dip but with a creamy cauliflower base,” says the chef, who is returning to compete on the new all-star season of Bravo’s Top Chef, which premieres March 19
Brian Malarkey’s Cauliflower Hummus
1/2 cup extra-virgin olive oil
10 garlic cloves, peeled and smashed
1 (2-lb.) head cauliflower, florets and stems coarsely chopped
1/4 cup tahini (sesame paste)
1/4 cup fresh lemon juice (from 1 lemon)
1 tsp. kosher salt
1 Tbsp. chopped fresh parsley or cilantro leaves, for garnish
1. Combine oil and garlic in a small saucepan over medium-low heat. Cook, stirring gently, until garlic softens and begins to brown, about 15 minutes. Let cool to room temperature, about 20 minutes. Strain and discard solids (or save for another use).
2. While garlic is cooking, bring a large pot of salted water to a boil over high. Add cauliflower, and reduce heat to medium; simmer until tender, 12 to 15 minutes. Drain and cool, about 20 minutes.
3. Combine cooked cauliflower, tahini, lemon juice and salt in a food processor or blender; process until smooth, about 1 minute. Add water if needed, 1 tablespoon at a time, to reach desired consistency. Transfer to a bowl, and drizzle with garlic-infused oil; sprinkle with chopped parsley. serve with pita bread or sliced vegetables.
Quick tip! For tasty twists, malarkey suggests whisking 2 tablespoons chopped kalamata olives or 1 tablespoon each of lime juice and ground sumac into the hummus
Makes: 3 1/2 cups
Active time: 20 minutes
Total time: 45 minutes