I’m one of those people that loves hummus, but has to be careful how much I eat – you know what I mean right?… the effects of beans! I love to add beans to many of my dishes but a few too many can create a bit too much gas and that can be embarrassing! This dish helps solve that problem by incorporating cauliflower instead of beans. It’s pretty similar in texture and I think tastes pretty good too…
- One head cauliflower cut into florets
- 1 to 2 tsp canola oil to drizzle
- Salt and pepper, to taste
- 1 clove garlic, minced
- 1/4 cup tahini
- 2 Tbsp lemon juice
- 2 Tbsp canola oil
Wash cauliflower florets then drain. Place in large bowl and lightly coat in canola oil. Sprinkle with salt and pepper, then place evenly on a parchment covered baking sheet and roast at 375F until tender, about 25 minutes. Flip halfway to ensure even cooking. Or use my Roasted Cauliflower recipe.
Once cauliflower has roasted and mostly cooled, add to food processor along with remaining ingredients and blend until smooth. Stop and scrape the sides to make sure everything is incorporated. If needed, add more water for thinner hummus. Keep in mind that it will thicken as it cools. Keep stored in covered container in fridge for several days. Serve with tortilla chips and enjoy!
What types of hummus have you tried?
Another recipe that is sneaky and uses cauliflower is my Fettuccini Alfredo. Try it and let me know what you think…