Now that it's September (we know, we're sad too), it's back-to-school mode for a lot of people. Whether you're preparing lunches for kids, tweens, teenagers, yourself, or a university student getting ready for another semester of writing too many essays and studying too much, food can become more like basic fuel than elevated enjoyment to get you through the month. A meal that gives you energy should always taste good too, and that's exactly what this hummus, kale and roasted cauliflower dip is for.
Serve the full portion of the recipe for lunch with a pile of pita chips and veggies for a surprisingly filling meal or split it up into smaller containers and take it to school or work. Tastiness has never been so convenient.
Hummus, kale and roasted cauliflower dip
Preheat oven to 425 F.
Place cauliflower, oil and chili powder in a medium mixing bowl, season with salt and pepper and toss to combine. Transfer to a large baking dish and roast in oven until cauliflower is caramelized, about 18 to 20 minutes. Remove from oven and set aside to cool.
Place vegetable stock and water in a large, deep pan and bring to a simmer over medium heat. Add in kale, season liberally with salt and pepper and cook until tender, approximately 5 minutes. Transfer to colander to strain off excess liquid and then set aside to cool.
In a medium bowl, add yogurt, feta and dried cranberries, and stir until well incorporated. Keep cool in refrigerator until ready to assemble and serve.
To assemble, start by layering Sabra hummus, followed by half of the sautéed kale, feta and yogurt mixture, roasted cauliflower, remaining kale and finally, the chopped macadamia nuts.
Serve with crispy pita chips or crisp vegetables like carrots, celery or bell peppers.
- Yield:
- Serves 2-3
- Prep Time:
- 5 minutes
- Cook Time:
- 15 minutes
