Cauliflower Hummus

Name: Cauliflower Hummus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 head cauliflower (medium size); 1 head garlic; 4 tbsp olive oil (divided); 3 tbsp tahini; 3 tbsp lemon juice (fresh squeezed); 1 tsp cumin; 1/2 tsp salt; 4 tbsp almond milk

Cauliflower Hummus has a creamy nutty flavor, with hints of roasted garlic, cumin, and sesame. It is a nutritious snack that is paleo, keto, and vegan.

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You can now buy cauliflower hummus in most stores but making it at home is simple and yields a more flavorful hummus to enjoy with crackers, pieces of bread, or vegetable sticks.

Is hummus healthy to eat?

This cauliflower hummus is a nutritious hummus dip that works for paleo, vegan and keto diets.

NUTRITION

What is in cauliflower hummus?

cauliflower
garlic
olive oil
tahini
lemon juice
cumin
salt
almond milk

How do you make cauliflower hummus?

1. Preheat oven to 375 degrees and line a large cookie sheet with parchment paper
2. Chop cauliflower into florets and toss with 1 tablespoon olive oil. Place on cookie sheet.
3. Remove loose outer layer of whole garlic head. Cut off about 1/4 of the tips of the garlic head. Drissel 1 tablespoon of olive oil over the head and seal in foil.
4. Roast garlic for 15 minutes in the oven.
5. Add the pan of cauliflower to oven and roast for 30 minutes or until cauliflower is soft and just starting to brown
6. Remove cauliflower and garlic from the oven and allow it to cool.
7. When cool enough to handle, open garlic pack and squeeze garlic cloves out of the skin into a Vitamix blender.
8. Add roasted cauliflower, 2 tbsp olive oil, tahini, lemon juice, cumin, salt, and 4 tbsp of almond milk to blender. If you like a thinner hummus you might need to add a bit more almond milk.
9. Blend until creamy on power 4 scraping sides down every few minutes. It took me about 4 minutes to get the smooth consistency I wanted.
10. Garnish with 2 tbsp of olive oil. You might also like to garnish with chopped basil, whole sesame seeds, bits of roasted cauliflower, or a sprinkle of cumin powder.

What do you serve with cauliflower hummus?

This is a great dip to go alongside crackers, vegetable sticks, pita, or pieces of torn bread. This hummus also makes an excellent spread on sandwiches instead of mayonnaise.

How long can you store cauliflower hummus?

If you happen to have any leftovers, place in a sealed container and store in the refrigerator for up to three days.

How to roast garlic

Remove loose outer layer of whole garlic head. Cut off about 1/4 of the tips of the garlic head. Drissel 1 tablespoon of olive oil over the head and seal in foil.
Roast in 350-degree oven for 45 to 60 minutes until soft.
Open garlic pack and squeeze garlic cloves out of the skin

You can also use a Garlic Baker to roast your garlic instead of foil.

For more hummus recipes be sure and try these

Cauliflower Hummus

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Cauliflower Hummus has a creamy nutty flavor, with hints of roasted garlic, cumin, and sesame. It is a nutritious snack that is paleo, keto, and vegan.

Prep Time:15 mins

Cook Time:45 mins

Total Time:1 hr

Equipment

Vitamix

Ingredients

1 head cauliflower medium size
1 head garlic
4 tbsp olive oil divided
3 tbsp tahini
3 tbsp lemon juice fresh squeezed
1 tsp cumin
1/2 tsp salt
4 tbsp almond milk

Instructions

Preheat oven to 375 degrees and line a large cookie sheet with parchment paper
Chop cauliflower into florets and toss with 1 tablespoon olive oil. Place on cookie sheet.
Remove loose outer layer of whole garlic head. Cut off about 1/4 of the tips of the garlic head. Drissel 1 tablespoon of olive oil over the head and seal in foil or tied parchment paper.
Roast garlic for 15 minutes in the oven.
Add the pan of cauliflower to oven and roast for 30 minutes or until cauliflower is soft and just starting to brown
Remove cauliflower and garlic from the oven and allow to cool.
When cool enough to handle, open garlic pack and squeeze garlic cloves out of the skin into a Vitamix blender.
Add roasted cauliflower, 2 tbsp olive oil, tahini, lemon juice, cumin, salt, and 4 tbsp of almond milk to blender. If you like a thinner hummus you might need to add a bit more almond milk. Blend until creamy on power 4 scraping sides down every few minutes. It took me about 4 minutes to get the smooth consistency I wanted.
Garnish with 2 tbsp of olive oil. You might also like to garnish with chopped basil, whole sesame seeds, bits of roasted cauliflower, or a sprinkle of cumin powder.

Nutrition

Course: Appetizer

Cuisine: American

Keyword: cauliflower hummus

Servings: .25 cup

Calories: 122kcal