Cauliflower Wings with Beet Pesto, Hummus, and Baba Ganoush
Ingredients
Cauliflower wings
- 3-4 cups cauli florets
- 2/3 cup chickpea flour
- 1/2 cup water
- 1 tsp each garlic powder, onion powder, smoked paprika and za'atar
- 1 1/2 tsp sea salt
- 1-2 tbsp avocado oil
Cannellini bean green hummus
- 1 1/2 cups cannellini beans
- 1 cup mustard or collard greens, loosely packed
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp za'atar
- 1 tsp garlic powder
- 1 tsp sea salt
Spicy beet pesto
- 1 medium beet, peeled and steamed
- 1/2 cup pine nuts
- 1/3 cup olive oil
- 1/4 cup basil, packed
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 medium garlic clove
- 1 small serrano pepper (optional)
- 1 tsp sea salt
Smoky baba ganoush
- 1 large eggplant, peeled and cubed
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp avocado oil
- 1 tsp onion powder
- 1/2 tsp chipotle powder
- 1/2 tsp sumac (optional)
- 1 1/2 tsp sea salt
Preparation
Cauliflower wings
Combine all the dry ingredients in a bowl and stir. Whisk in the water until mix had a pancake batter consistency.
Stir in the cauli, making sure all the florets get completely coated.
Drizzle with oil and air fry at 350° until golden, about 15 minutes. You can also fry or bake them. Top with chopped scallions and enjoy.
Cannellini bean green hummus
Combine all the ingredients together in a high speed food processor and pulse till smooth. Enjoy.
Spicy beet pesto
Combine all the ingredients in a high speed food processor and pulse till smooth and creamy. Enjoy.
Smoky baba ganoush
Sprinkle the eggplant cubes with the sea salt and let sit at least 30 minutes. Once eggplant has darkened in color, place the cubes in a towel and twist to release extra water.
Place eggplant cubes on a sheet pan and roast at 450°F until lightly golden, about 20 minutes.
Combine the roasted eggplant with the rest of the ingredients in a high speed food processor and pulse till smooth and creamy. Enjoy.
