Cauliflower Jalapeño Hummus with Cheese and Chorizo
WHAT YOU NEED
- 3 cups raw cauliflower florets
- 2 Tablespoons water
- 4 whole garlic cloves, divided
- 1/3-cup olive oil
- 2 Tablespoons Tahini paste
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 Tablespoons chopped canned or jarred jalapeños, drained
- 1 Tablespoons chopped fresh cilantro or parsley
- 1/3 cup plus 2 Tablespoons Cacique® Queso Fresco, crumbled
- ¼ cup Cacique® Beef Chorizo
HOW TO MAKE IT
- Combine the cauliflower, water, and 2 whole garlic cloves in a microwave safe bowl. Microwave for about 6-10 minutes or until cooked and softened. Put the cauliflower mixture into a food processor and blend. Add the olive oil, tahini paste, lemon juice, salt, jalapeño, cilantro or parsley, the 2 remaining garlic cloves, and 1/3-cup queso fresco. Blend until smooth. Taste and adjust salt as necessary.
- In a medium skillet, cook chorizo over medium heat for about 5-7 minutes or until cooked throughout. Let cool. Serve cauliflower jalapeño hummus in a bowl topped with 2 Tablespoons of crumbled queso fresco and the cooked chorizo. Use celery sticks or baby carrots for dipping. If you like, you can drizzle a bit of olive oil and sprinkle a dash of paprika on top of the hummus. Leftovers must be stored in a clean airtight container covered in the refrigerator.
