I love love love traditional hummus, but chickpeas tear up my gut. Wah wah. I started making this dip when I transitioned to a paleo diet a few years ago to satisfy my former vegan self and love of hummus . It’s made with roasted garlic and caulifower, tahini, lemon and cumin. It’s basically pure magic (thanks roasted garlic). Dip veggies and crackers, smear it on a piece of gf bread or eat it with a spoon— however you choose to hummus.
Roasted Cauliflower Hummus
My favorite roasted veggie dip-- bean-free for a happy belly.
Makes: 3 cups
- 1 large head of cauliflower, cut into florets
- 1 head of garlic
- 7 tbls olive oil, divided
- 1 tsp salt, divided
- Juice from 1/2 lemon
- 1/2 tsp cumin
- 1/4 cup tahini
- Preheat oven to 350F
- Create a foil pouch for the garlic. Add garlic to foil and drizzle 1/2 tbls of olive oil on top. Pinch foil closed over top of garlic. So cozy, right?
- Place cauliflower florets on large rimmed baking sheet. Drizzle for 2.5 tbls of olive oil over cauliflower and tose with hands to ensure it's evenly coated. If possible, keep cauliflower in a single layer.
- Sprinkle with 1/2 tsp salt. Place foil wrapped garlic in center of baking sheet and put the whole thing in the oven. Roast for 45 minutes.
- Remove cauliflower and garlic from oven and allow to cool slightly.
- Add roasted cauliflower, 4 cloves of roasted, peel garlic, 4 tablespoons olive oil and 1/4 cup tahini to blender. Pureed until smooth.
- Blend in spices and juice from lemon. Taste for salt, and if needed add the remaining 1/2 tsp salt.
- Serve with veggies or your favorite gluten-free crackers.
- Be sure to save the remaining roasted garlic! Add it to soups, meat dishes or wherever you need a little garlic love.