Chickpeas aren’t paleo, which means hummus isn’t either. One of my favorite snacks is to have some hummus and carrots, its so easy to grab in the morning and fills me right up. So when I heard that hummus would have to be given up, I put my foot down and was determined to find a substitute for it. Luckily I did!
I make this hummus with cauliflower, so when I pair it with carrots I’m literally dipping vegetables in more vegetables – which equals pure awesomeness. It’s so easy to make, and doesn’t require a lot of ingredients.
Hope you enjoy this snack as much as I do!
Roasted Cauliflower Hummus
- 1 head of cauliflower, chopped
- ¼ cup olive oil
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- 1 tsp tahini
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- Preheat oven to 500F
- In a bowl, mix the chopped cauliflower with 2 tsp olive oil, paprika, cumin, and salt. Place the cauliflower on a baking sheet lined with parchment paper, and bake for 25 minutes
- Remove the cauliflower and place in a food processor. Add the rest of the olive oil, tahini, lemon and garlic. Pulse until consistency is smooth.
- Top with some extra olive oil and paprika.