Cauliflower Hummus
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.
Equipment
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
Serving: 0.25cupCalories: 122kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 180mgPotassium: 265mgFiber: 2gSugar: 2gVitamin C: 38mgCalcium: 41mgIron: 1mg
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