Recipe- Delicious And Creamy Roasted Cauliflower Hummus

Roasted cauliflower hummus is a delicious chickpea-free version of hummus that’s low-carb, keto, paleo and Whole30 friendly. It’s creamy, savory, veggie-packed and I think you’ll love it just as much as my authentic hummus recipe. When it comes to hummus recipes I love them all. I love my authentic hummus recipe that’s spot-on with all the hummus I enjoyed in Israel. I love my antioxidant-packed roasted beet hummus that turns a vibrant, electric pink. I love my herb-packed green hummus. And I love this cauliflower hummus that trades chickpeas for roasted cauliflower, resulting in a low-carb hummus recipe.

Ingredients

1 large head cauliflower, approx 5 cups florets
3 tbsp olive oil, divided
1/4 cup tahini
2 tbsp water, or more for desired consistency
juice from 1 lemon
1 garlic clove
1/4 tsp salt
1/4 tsp ground cumin
pinch of ground coriander
pepper, to taste
garnish with olive oil, sunflower seeds and chopped parsley

Method

* Preheat your oven to 400 degrees fahrenheit.

* Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.

* Transfer the cauliflower to your Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander.
* Add pepper to taste. Blend on high until smooth and creamy.

* Transfer to a serving bowl and garnish with sunflower seeds and chopped parsley.