Roasted Cauliflower & Zucchini Dip (Hummus-Esque)

Name: Roasted Cauliflower & Zucchini Dip (Hummus-Esque)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 cups
Ingredients: 1 head cauliflower, chopped; 2 small zucchini, sliced 1/2 in thick; 4 garlic cloves; 2 tablespoons red onions, minced; 1 tablespoon parsley, minced; 1 lemon, juice and zest; 1/2 teaspoon five-spice powder; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1/8 teaspoon ginger; 1 dash cayenne; 2 tablespoons fat free Greek yogurt; 2 teaspoons sesame oil; water; salt and pepper

Submitted by under12parsecs

"I wanted something super low fat/cal and was craving hummus, so I came up with this dip. I like it quite a bit. Tell me what you think ;)"

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Ready In:: 45mins
Ingredients:: 15
Yields:: cups

ingredients

1 head cauliflower, chopped
2 small zucchini, sliced 1/2 in thick
4 garlic cloves
2 tablespoons red onions, minced
1 tablespoon parsley, minced
1 lemon, juice and zest
¹⁄₂ teaspoon five-spice powder
¹⁄₄ teaspoon cumin
¹⁄₄ teaspoon coriander
¹⁄₈ teaspoon ginger
1 dash cayenne
2 tablespoons fat free Greek yogurt
2 teaspoons sesame oil
water
salt and pepper

directions

Preheat oven to 500. Arrange chopped cauliflower in a single layer on a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast for 25-30 minutes, stirring every 7-10 minutes until tender and beginning to brown deeply.
Arrange zucchini slices in a single layer in a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast 10 minutes, flipping once after 5 minutes.
Allow veggies to cool slightly, then add to a blender or food processor with the remaining ingredients. Blend until smooth, adding small amounts of water as needed to reach the desired consistency. You should not need more than a couple tablespoons. Taste and adjust seasoning with salt, pepper, or additional lemon juice or cayenne.