Cooked cauliflower hummus is a tasty sans chickpea rendition of hummus that is low-carb, keto, paleo and Whole30 well disposed. It's velvety, appetizing, veggie-pressed and I think you'll cherish it the same amount of as my real hummus formula.
With regards to hummus plans I adore them all. I cherish my valid hummus formula that is right on the money with all the hummus I appreciated in Israel. I cherish my cell reinforcement stuffed cooked beet hummus that turns beige hummus a lively, electric pink. Also, I adore this cauliflower hummus that exchanges chickpeas for simmered cauliflower, bringing about a low-carb hummus formula.
To keep this formula without gluten, paleo, low-carb, keto and Whole30 agreeable, make sure to serve it up with cut vegetables as opposed to chips or saltines. I for one cherish scooping the cauliflower hummus up with celery, yet carrots and cucumber are likewise extraordinary. Appreciate!
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INGREDIENTS
- 1 large head cauliflower, approx 5 cups florets
- 3 tbsp olive oil, divided
- 1/4 cup tahini
- 2 tbsp water, or more for desired consistency
- juice from 1 lemon
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp ground cumin
- pinch of ground coriander
- pepper, to taste
- garnish with olive oil, sunflower seeds and chopped parsley
INSTRUCTIONS
- Preheat your oven to 400 degrees fahrenheit.
- Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.
- Transfer the cauliflower to your Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
- Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.
For more detail : bit.ly/2Ym1Iip
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