Harissa Roasted Cauliflower Hummus Salad

Plan for: 35 minutes
Yield: 6 servings

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  • 1-2 tubs of 8oz HOPE Red Pepper Hummus
  • 1 head of Cauliflower, steam removed and chopped into florets
  • 5 mini sweet peppers, halved and sliced
  • 1 large shallot, halved and sliced


  • ¼ cup of tahini (we love Soom!)
  • 1 tbsp of harissa paste (more or less, depending on spice preference)
  • juice of ½ lemon
  • 2 tbsp. honey or maple syrup
  • ½ tsp salt or to taste
  • 1/3 cup of hot water *thin to desired texture
  • 1-1/2 Cup of Arugula
  • Sesame Seeds
  • Chili Oil
  • Avocado, sliced
  • Fresh Herbs like cilantro, dill, green onions, or parsley


  1. For the roasted cauliflower: Preheat oven to 425 degrees. In a large mixing bowl add cauliflower florets, peppers, and shallots. In a separate bowl, make the sauce. Whisk together the tahini, harissa, honey, lemon juice, salt, and hot water until smooth. Pour the sauce over the cauliflower mixture and toss until fully coated. Arrange in an even layer on a sheet pan and bake for 20-25 min or until lightly charred and tender.

  2. Assemble the salad: spread an even layer of HOPE Red Pepper Hummus onto a bowl or plate, top with roasted cauliflower mixture, arugula, sesame seeds, fresh herbs, sliced avocado and a drizzle of chili oil. Serve with chips, pita, or crackers!

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