The inner "granola" in me loves to bring hummus dip to a gathering or have it ready for dippin in my fridge. Blended garbanzo bean earthy dip. It is so good, I can't help it! In the morning, I like to spread the dip on some toast and layer it with tomato and cucumber with a dash of salt and pepper. Yes, that is what I call a breakfast! My friends always look at me funny when I spread it on in the morning while they are spreading butter, peanut butter or jam on their toast. LOL!
This recipe was sparked by my oldest daughter Megan. As I mentioned in a previous post, she too is doing the Whole 30 this past month. She told me she was making cauliflower hummus and sweet potato chips. Hmmmmm...now that sounds very interesting! I have missed hummus since we came back from the States. You can get garbanzo beans here but we started the Whole 30 (no legumes) shortly after we got back from winter holiday. HUMMUS! That sounds so good! I asked her where she found the recipe and she directed me to her Pinterest. Found it! I scoped out the ingredients and found out what I needed to adjust. I did't have any tahini so I made up some cashew butter and used that instead. YUM! Mixed with the cumin, it added just the right amount of warm cozy earthy flavor that hummus is famous for. Marty is the sweet potato chips and fries maker in the family so while I was giving this cauliflower hummus experiment a try, he was busy prepping the sweet potatoes.
Cauliflower Hummus
1 head of clean shopped cauliflower
2 Tbls cashew butter
4-6 Tbls olive oil
2-3 cloves chopped garlic (depends on how much you like your garlic)
1 tsp cumin
1 tsp pepper
1/2-1 tsp red pepper flakes (or to make it a bit sweet add a couple chopped sundried tomatoes instead)
2 tsp salt
Juice of 1 lemon
On a baking pan lay out chopped cauliflower. Pour 2 Tbls over cauliflower and toss. Pop the pan in the oven on 400 degrees and let bake for about 5 min. Check cauliflower and stir it around. Bake for another 5 min. You want the cauliflower to be slightly roasted.
While the cauliflower is baking, mix together in a bowl 1 Tbls olive oil, cashew butter, red pepper flakes, chopped garlic, cumin, pepper, salt, and lemon juice.
When cauliflower is done put 1/2 of the mixture in the processor (I have a baby size one) and pour 1/2 of the liquid mixture. Mix on high for a bit. Stop and scrape edges. Add 1/2 Tbls of olive oil and blend again till smooth.
Pour mixture in a bowl and do the same for the other half of cauliflower. Stir together both creamed mixtures in a big bowl. Return 1/2 of the mixture back to the food processor blend again. Repeat with the other 1/2. This will blend everything together nicely.
Serve in a bowl and store the rest in a sealed container in the fridge. Eat this goodness in the next couple of days. Hummus never used to last more than 3 days in our house so I don't think this new version will go to waste. Enjoy!
Gluten free and Paleo friendly snack
Inspired by: http://livinggrainlessly.com/2013/05/27/cauliflower-hummus/
This recipe was sparked by my oldest daughter Megan. As I mentioned in a previous post, she too is doing the Whole 30 this past month. She told me she was making cauliflower hummus and sweet potato chips. Hmmmmm...now that sounds very interesting! I have missed hummus since we came back from the States. You can get garbanzo beans here but we started the Whole 30 (no legumes) shortly after we got back from winter holiday. HUMMUS! That sounds so good! I asked her where she found the recipe and she directed me to her Pinterest. Found it! I scoped out the ingredients and found out what I needed to adjust. I did't have any tahini so I made up some cashew butter and used that instead. YUM! Mixed with the cumin, it added just the right amount of warm cozy earthy flavor that hummus is famous for. Marty is the sweet potato chips and fries maker in the family so while I was giving this cauliflower hummus experiment a try, he was busy prepping the sweet potatoes.
Cauliflower Hummus
1 head of clean shopped cauliflower
2 Tbls cashew butter
4-6 Tbls olive oil
2-3 cloves chopped garlic (depends on how much you like your garlic)
1 tsp cumin
1 tsp pepper
1/2-1 tsp red pepper flakes (or to make it a bit sweet add a couple chopped sundried tomatoes instead)
2 tsp salt
Juice of 1 lemon
Gluten free and Paleo friendly snack
Inspired by: http://livinggrainlessly.com/2013/05/27/cauliflower-hummus/
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