Cauliflower Wings with Spicy Beet Pesto, Cannellini Bean Green Hummus, and Smoky Baba Ganoush.
FOR THE CAULI WINGS:
3-4 cups cauli florets
⅔ cup chickpea flour
½ cup water
1 tsp each garlic powder, onion powder, smoked paprika and za’atar
1½ tsp sea salt
1-2 tbsp avocado oil
METHOD:
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, ~15 mins. You can also fry or bake them. Top with chopped scallions and enjoy!
FOR THE CANNELLINI BEAN GREEN HUMMUS:
- 1½ cups cannellini beans
- 1 cup mustard or collard greens, loosely packed
- ¼ cup tahini
- ¼ cup water
- 2 tbsp lemon juice
- 1 tbsp za’atar
- 1 tsp garlic powder
- 1 tsp sea salt
Combine all the ingredients together in a high speed food processor and pulse till smooth. Enjoy!
FOR THE BEET PESTO:
1 medium beet, peeled and steamed
½ cup pine nuts
⅓ cup olive oil
¼ cup basil, packed
2 tbsp nutritional yeast
2 tbsp lemon juice
1 medium garlic clove
1 small serrano pepper (optional)
1 tsp sea salt
Combine all the ingredients in a high speed food processor and pulse till smooth and creamy. Enjoy!
FOR THE BABA GANOUSH:
- 1 large eggplant, peeled and cubed
- ¼ cup tahini
- ¼ cup water
- 2 tbsp lemon juice
- 1 tbsp avocado oil
- 1 tsp onion powder
- ½ tsp chipotle powder
- ½ tsp sumac (optional)
- 1½ tsp sea salt
METHOD:
Sprinkle the eggplant cubes with the sea salt and let sit at least 30 mins. Once eggplant has darkened in color, place the cubes in a towel and twist to release extra water. This ensures your eggplant is not spongy.
Place eggplant cubed on a sheet pan and roast at 450°F until lightly golden, ~20 mins.
Combine the roasted eggplant with the rest of the ingredients in a high speed food processor and pulse till smooth and creamy. Enjoy!
