This dip’s taste of cauliflower hummus Vitamix comes from roasted cauliflower, and it’s unlike any store-bought hummus you have ever had.
Roast your garlic likewise if you actually want to travel all out!
Are you trying to find a straightforward hummus recipe for vegan? One in all of our treasured is our cauliflower Hummus Vitamix.
I’m a significant admirer of consuming an oversized quantity of food.
Hummus is a healthy snack, but eating more than two tablespoons quickly adds up to a lot of calories.
So I decided to try roasting cauliflower instead of chickpeas.
Sure, my hummus wouldn’t be as protein-packed, but I’d be able to eat a lot more of it, which is always a plus, right?
I thought I was being very creative, but when I Googled it, I discovered a plethora of paleo hummus recipes created with cauliflower. Oh, no!
1 large cauliflower head chopped
1/3 tsp sea salt
1/3 cup sun flower oil
Ground black pepper
1/4 cup of tahini
2-3 tbsp. juice
1-2 tbsp. syrup
2 clove chopped
2 Bay leaves
Preheat the oven to 425 degrees Fahrenheit.
Toss cauliflower with oil and season with salt and pepper on a large baking sheet.
Bake the cauliflower for 20 to 25 minutes, or until it is extremely soft.
Allow to cool slightly before serving.
In a large food processor fitted with a steel blade attachment, combine roasted cauliflower, tahini, lemon juice, honey, and garlic.
Process until the mixture is practically smooth.
Season to taste with salt and pepper after checking for seasoning.
Gradually drizzle in the oil, a spoonful at a time, until the required consistency is achieved.
Into a shallow serving basin, transfer the mixture.
Garnish with parsley and cayenne pepper and if desired, drizzle with olive oil.
Serve with pita chips as a side dish.
What’s your favorite hummus dipper?
Calories 219 kcal
Carbohydrates 12 g
Protein 6 g
Fat 18 g
Saturated fat 3 g
Polyunsaturated fat 5 g
Sodium 50 mg
Potassium 532 mg
Fiber 4 g
Sugar 3 g
Vitamin A 14 IU
Vitamin C 73 mg
Calcium 62 mg
Iron 2 mg