Paleo Cauliflower Hummus (Whole30)
Paleo Cauliflower Hummus that is Whole30 approved! Made with roasted cauliflower, tahini, garlic, lemon juice, and a few spices! The perfect dip, snack, or appetizer!
Servings 2 1/4 cups
- 1 large head cauliflower, florets removed (680 grams)
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1-2 cloves garlic, depending on preference
- 1/2 teaspoon cumin
- 1 tablespoon avocado oil
- 1/4-1/2 cup water
- salt and pepper, to taste
- optional toppings: olive oil, paprika, cumin...
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Spread cauliflower florets on baking sheet and drizzle with avocado oil and salt and pepper to taste. Roast for 35-40 minutes until tender.
Add roasted cauliflower, tahini, lemon juice, garlic, cumin, and 1/4 teaspoon salt to a Vitamix. Blend for 30-45 seconds, using the damper to push down the ingredients, until somewhat smooth. With the motor running, slowly pour in water, using the damper to make use it combines with the hummus. Blend until smooth and creamy.
Serve with veggies, fruit, in salads, or however you like it!
*amount of water will depend on the consistency you like. Less water will with a thicker hummus, and more will be thinner. I would start with 1/4 cup and add from there.
To make this hummus next level, you can roast the garlic with the cauliflower. I would put it in the oven when the cauliflower has about 20-25 minutes left.
I have tried this recipe in a food processor and the consistency is not as creamy as a Vitamix. A high powered blender works the best.
Nutrition breakdown is for 1/4 cup
Serving: 1/4 cup | Calories: 77kcal | Carbohydrates: 5.6g | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.1g | Fiber: 2.6g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 52mg | Calcium: 32mg | Iron: 0.8mg