I love legumes and eat a lot of lentils and beans, however in recent years I have noticed that chickpeas do not agree with my tummy, so I must limit them. I have known about the idea of making cauliflower hummus for a number of years now but never got around to making it until now. I had a huge cauliflower staring at me and decided it needed to be roasted and then turned into hummus for some outdoor company that we were expecting that evening. Needless to say it was a huge hit! I based the recipe on my chickpea hummus and just needed to tweak things a little to get the texture just right! My goal in the end was to create a hummus that tasted like authentic hummus, not a cauliflower dip attempting to be hummus.
Preheat oven to 400 F and lay cauliflower out on a rimmed sheet pan. Drizzle with avocado oil and sprinkle with sea salt and cracked pepper. Roast for 25-35 minutes or until cooked and tender, but not mushy.
Add olive oil, onion and garlic to a small saucepan, sprinkle with sea salt and sauté oven medium low heat for about 15 minutes or until softened. Stir in the spices and cook for another minute. Add onion mixture, cauliflower and the rest of the ingredients to a food processor or blender and pulse until smooth and creamy. Add extra olive oil and water to thin.
Ingredients
Directions
Preheat oven to 400 F and lay cauliflower out on a rimmed sheet pan. Drizzle with avocado oil and sprinkle with sea salt and cracked pepper. Roast for 25-35 minutes or until cooked and tender, but not mushy.
Add olive oil, onion and garlic to a small saucepan, sprinkle with sea salt and sauté oven medium low heat for about 15 minutes or until softened. Stir in the spices and cook for another minute. Add onion mixture, cauliflower and the rest of the ingredients to a food processor or blender and pulse until smooth and creamy. Add extra olive oil and water to thin.