Cauliflower Hummus

I love when I can dip my food.
I love hot sauces, salsa, guacamole, mustard, almond butter, coconut butter, tahini; I will put these things on fruits, vegetables, as part of a salad dressing or have some simply on their own (i.e. a taste of coconut or almond butter off a spoon is a delight.)

Hummus also qualifies as one of my favorite dip-ables, and I can house alot of it when given the chance. Though the traditional components of hummus are part of a healthful diet (chick peas, lemon, olive oil, garlic, tahini), sometimes you don’t want all the starchy carbohydrate or digestive dissonance that comes with legume consumption. Enter, the solution: cauliflower hummus.
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Cauliflower (high in vitamin C, folate, and fiber)  is getting all kind of attention for its ingredient substituting ability (you’ll see recipes for cauliflower crust/pizza/rice/mashed potatoes popping up all over the food blog scene as cauliflower is a low carbohydrate sub for these starchy counterparts; it possesses a similar texture and mouth feel when prepared). It’s lovely to be able to recreate a dish that you didn’t think could be any more health promoting and satisfying! I know this recipe will be in rotation as it has that density that I always crave within a meal.
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This makes a wonderful snack to have with cut up veggies, to top off a salad, or to use as a spread however you see fit.

Ingredients
yields about 2.5 cups 

1 medium sized head cauliflower
2 tbs olive oil for roasting
2 tsp cumin
1 tsp paprika
1 tsp sea salt
1/4 tsp black pepper
juice of 1 lemon
2 cloves garlic, mashed
1/4 tsp turmeric (optional; add in when blending to avoid yellow-stained hands!)
1/2 cup unsalted tahini
3 tbs olive oil for blending

Preparation

1/ Preheat oven to 400F. Wash & cut cauliflower into 1″ pieces. Place on a baking sheet and toss with olive oil, cumin, paprika, salt, and pepper. Bake for about 20 minutes until tender and slightly golden. Set aside to cool for about 5 minutes.

2/ In a food processor add roasted cauliflower, smashed garlic,turmeric and lemon juice. Blend until cauliflower has broken down a bit. Scrape down sides of the food processor and continue to add in tahini and the rest of the olive oil. Blend until completely smooth (you may need to add more olive oil or tahini depending on how creamy you’d like the result to be.) Add more sea salt to taste and garnish with paprika if desired.

If it sticks around long, I predict this to last in the fridge for about 5 days. 

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Filed under Dips & Dressings, Snacks

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