November 4, 2019
Cauliflower Hummus
This hummus tastes remarkably similar to the one made with chickpeas but cauliflower keeps it low carb. Blend it to your desired consistency and feel free to play with the flavor profile by adding fresh herbs and spices or mix-ins, such as this tomato harissa topping.
Servings: 8
Calories: 97kcal
Ingredients
Hummus:
- 1/2 cauliflower head
- 5 cloves garlic unpeeled
- 2 tablespoons lemon juice 1 lemon
- 1/8 teaspoon cumin
- 1/4 cup tahini
- water as needed
- salt and pepper to taste
Tomato Harissa:
- 1.5 ounces tomato paste 1/4 small can
- 1/2 tablespoon harissa paste
- 2 tablespoons avocado oil
- 1 teaspoon monk fruit granulated
- 1 tomato roughly chopped
- 2 tablespoons lemon juice 1 lemon
Instructions
- Roast the cauliflower at 400ĀŗF for 30 minutes, or until deeply golden.
- While the cauliflower roasts, prepare the tomato and harissa topping. Heat avocado oil in a medium sauce pan and add tomato and tomato paste. Cook until the mixture boils, about 5-10 minutes. Add harissa and monk fruit. Season to taste with salt and off heat, add lemon juice.
- For the hummus, blend garlic cloves with the lemon juice in a blender and then strain the liquid, discarding the solids. Add cumin and tahini and whisk to combine. Add water as you whisk, until you get a smooth sauce.
- In a food processor, puree cauliflower until smooth. Add the tahini garlic mixture and blend until very smooth. Add salt and pepper to taste.
- To serve, plate hummus, top with tomato harissa and drizzle with olive oil and sprinkle with toasted pine nuts.
Notes
Makes 2 cups, serving size is 1/2 cup.
Nutrition Facts
Cauliflower Hummus
Amount per Serving
Calories
97
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
69
mg
3
%
Potassium
240
mg
7
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
216
IU
4
%
Vitamin C
25
mg
30
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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