Cauliflower Hummus with Cashew Crema by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• Cashew Crema
• 1 cup raw cashews, 4-5 ounces, unroasted and unsalted
• Water to cover
• Kosher salt to taste
• Cauliflower Hummus
• 1-pound prepared cauliflower flowerets, (or cut-up a 1 u00bd pound whole cauliflower)
• u00bd cup sweet or Spanish onions, finely diced
• 6 tablespoons extra virgin olive oil, divided (plus more as needed)
• 2 cloves garlic, peeled and thinly sliced
• u00bd teaspoon ground cumin seed
• u00bd teaspoon ground coriander seed
• u00bc to u00bd teaspoon fresh ground black pepper, divided
• 1 teaspoon kosher salt, plus more to taste
• 3-4 tablespoons prepared cashew crema from above
• u00bd cup cooked chickpeas (from a 15-ounce can, rinsed and drained)
• 1 teaspoon fresh lemon juice, plus more to your taste