Roast Cauliflower Hummus

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Roast Cauliflower Hummus

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Ingredients

Adjust Servings:
makes about 1 cup
1 medium cauliflower about 500g / 1lb
2 cloves garlic
8 tablespoons lemon juice
8 tablespoons tahini Tahini is a paste made from sesame seeds. See 'variations' below for alternatives.

Variations

no tahini – tahini is a paste made from sesame seeds. Make sure you get hulled tahini because the unhulled stuff tastes really bitter and way too much like a ‘health food’. You can order online or try your health food store (my supermarket stocks it). If you can’t find it the best substitute is almond butter or cashew butter. But I have been known to use peanut butter in a pinch.

more saucy – add some water to make it less thick.

richer – sometimes I add a few tablespoons extra virgin olive oil if I want to up my fat intake.

traditional hummus – replace cauliflower with canned or home cooked chickpeas (you’ll only need about 4 tablespoons each of the tahini and lemon). Chickpeas are a bit carby so I try to go easy on them.

different veg – broccoli or eggplant (aubergine) are my fave low carb alternatives. Roast root veg are also delicious but you need to be careful with the carbs.

no food processor – you can make a chunky ‘smash’ version by chopping cooked cauliflower as finely as you can be bothered with a knife and then stirring in the other ingredients. Make sure you finely chop the garlic too.

Ingredients

  • makes about 1 cup

Directions

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OMG I am completely obsessed with this Low Carb take on hummus. It’s so so good! I love the sweet nuttiness the cauliflower brings.

It can be used anywhere you’d normally serve regular chickpea based hummus. My favourite it to use it as a sauce for BBQ or pan fried meat or chicken. It’s especially delicious with lamb. But it’s also brilliant as a healthy snack to serve with raw veg or some Low Carb crackers. Or just eat it off a spoon like I do.

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Steps

1
Done

Preheat your oven to 250C (480F). Chop cauli into bite sized chunks and spread on a rimmed baking tray.

2
Done

Drizzle with a little olive oil and roast for 15-20 minutes or until cauli is tender and browned. A few crispy bits will add to the flavour!

3
Done

When the cauli is cooked, transfer to your food processor. Add garlic, tahini and lemon juice. Process for a minute or so, stopping to scrape down the sides.

4
Done

When you have a smooth creamy paste, taste and season generously with salt and more lemon if needed.

jules

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