A low carb alternative to the traditional hummus. This roasted, creamy and nutritious version is keto, paleo, vegan and whole 30 friendly.
It is pretty close in flavour to the real thing and a great substitute for those who can’t tolerate legumes or have other dietary restrictions.
INGREDIENTS
Marinade:
2 tbsp olive oil
1 tsp turmeric powder
1/2 tsp ground black pepper
1 tsp sea salt
1 tsp paprika
For Roasting:
4 cups cauliflower florets
3 cloves garlic
Hummus:
1 tbsp extra virgin olive oil
1/2 cup tahini
1 tbsp roasted cumin seeds
1 tbsp lemon juice
1/4 cup of water (or as needed)
METHOD
In a large bowl place the cauliflower florets and garlic cloves.
Whisk together all the marinade ingredients and pour onto the cauliflower. Mix well.
Place on a baking tray and roast in the oven at 190ºc for 20 mins or until lightly golden.
Next place the roasted cauliflower and garlic in a blender. Add the remaining hummus ingredients and blend well until creamy and smooth.
Transfer the hummus to a bowl and top with additional toppings like parsley, sesame seeds and EVOO.
Serve with some veggies or tortilla chips.