I made this easy cauliflower hummus while experimenting with Whole30 and the paleo diet. I have to admit, I have a love/hate relationship with this style of eating. On one hand, it emphasizes whole foods (which is great) although I find it to be too restrictive, to the point where it can be a trigger for anyone with disordered eating habits.
One of the precepts of the paleo diet is to avoid the consumption of legumes as they can be difficult to digest. While I don't personally have an issue with legumes, it inspired me to recreate my favorite snack (hummus) into a paleo-friendly option.
And because cauliflower is the new replacement for any fun food, I thought I'd start there!
Cauliflower Hummus - both low carb and surprisingly delicious!
I'm not going to say that cauliflower makes a better hummus than chickpeas. It doesn't. It doesn't beat out navy beans, either as a handy alternative to garbanzos. However, it can make an interesting hummus-like dip that's both low in carbs and calories.
What you'll need to make cauliflower hummus
Before I get into ingredients, I think it's really important to point out that the success of this recipe is in the blender you make it with. Either use a food processor or a high powered blender like a Vitamix for best results. The creamier your hummus ends up, the better.
For the recipe, you'll need:
- A head of cauliflower
- garlic - fresh or minced
- cumin, paprika, salt and pepper
- oil (I prefer olive)
- Tamari or soy sauce
- Tahini or almond butter
- Lemon juice
Are you on the 21 Day Fix or Ultimate Portion Fix Meal Plan?
One serving of cauliflower hummus (about 1/2 a cup) is half a green container and half an orange container. Pair the dip with some carrot and celery sticks and you've got a filling, full green container snack.
- 1 head of cauliflower, chopped
- 3 cloves of garlic
- 1 tablespoon cumin
- 1 tablespoon of smoked paprika
- ½ tablespoon of oil, your choice
- 2 tablespoons of tamari, or soy sauce
- 1.5 tablespoons of tahini, or almond butter
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Preheat oven to 425
- Chop cauliflower into large pieces and toss with garlic, cumin, paprika and oil.
- Roast cauliflower for 30 minutes or until cooked
- Transfer to a food processor and blend well with Tamari, tahini, lemon juice, salt and pepper.
- Once desired taste is achieved and texture is creamy, transfer to a bowl and devour.