Cauliflower Kale Hummus Bowl
Ingredients
- 4 large eggs
- 1 29-ounce can chickpeas, drained (liquid reserved) and rinsed
- 7 cloves garlic, smashed
- 1/2 teaspoon grated lemon zest, plus 4 to 5 tablespoons lemon juice (from 2 large lemons)
- Kosher salt and freshly ground pepper
- 1/3 cup tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pine nuts
- 1/2 small head cauliflower, chopped
- 1 large bunch kale, stems discarded, leaves chopped
- 1/4 cup golden raisins
- Harissa or hot sauce, for serving
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