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Cauliflower Hummus Vitamix

Cauliflower hummus Vitamix

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.

Cauliflower hummus vitamix

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

Cayenne pepper


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?


Pita Chips

Vegan Naan

Nutrition Facts

Calories 219 kcal

Carbohydrates 12 g

Protein 6 g

Fat 18 g

Saturated fat 3 g

Polyunsaturated fat 5 g

Monounsaturated fat

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


Roasted Capsicum Tahini Dressing

Roasted Capscium
tahini dressing

The flavor of this roasted Capscium tahini dressing is distinctive amongst the various I’ve got done.

We’re always trying out new flavors for dressings and sauces, and this one could be a precise one.

We chose jarred roasted red peppers since they entail great texture and are incredibly simple to prepare!

What a powerful decent method to avoid wasting plenty of your time so I highly recommend to get peppers in food store.

They can typically be found at any supermarket store, so, watch at how uncomplicated this dressing is to construct.

All you’ll have is tahini, roasted red peppers, garlic, lemon, olive oil, honey, and sea salt.

You also need hand mixer.

Simply combine all of the ingredients by virtue of a hand mixer and pulse until well combined.

This roasted capscium tahini dressing is great on salads, with roasted vegetables, or as a sandwich or wrap spread.

Be cautious for the following blog post to work out how we put this delectable to use!

You may ask yourself, what’s this tahini major components? It is created from roasted Capscium tahini dressing.

What is Tahini?

Sesame tahini dressing

What Exactly Is Tahini?

Tahini, often is acknowledged as tahina.

It’s used in hummus and baba ghanoush dips, as well as in falafel sandwiches.

Tahini is used in the cuisines of nation, Levantine and East Mediterranean countries as well as in the cuisines of the South Caucasus.

Tahini leads itself to sweets similarly to savory meals.

It contains a sesame-based dessert with a crumbly-meets-fudgy texture.

Tahini is mixed with carob molasses to create dibs in tahini, a dessert popular in Lebanon (though sirup or honey are often subbed, too).

Tahini is becoming more popular within u.s. as a baking ingredient.

Adding a creamy texture and subtle nutty taste of staff of life to cookies, and tart, emulsifiers for dressing and sauces

What Is Tahini Made Of?

Tahini is made up of three components:

Hulled sesame seeds, oil, and occasionally salt.

To make a smooth, creamy seed butter with a pour-able consistency, hull sesame seeds and toast, crush, and emulsify with oil.

What Does Tahini Taste Like?

The taste of tahini is earthy and savory.

Toasting the seeds before grinding them brings out more of their inherent nuttiness.

While also reducing some of the bitterness.

Is Tahini Vegan?

Is Tahini a Vegan Food?
Tahini is vegan as long as the oil used to mix the sesame seeds is vegan.

It works great in vegan recipes like Sesame Noodle Salad and Carrot Tart with Cashew-Tahini Sauce.

This adds a dairy-free creamy component to sauces (swap in vegan-friendly puff pastry and omit the egg to make it completely vegan).

You can also use it to anchor party appetizers like this Vegan Cheddar Wheel.

Just to keep vegan sweets like this Vegan Chocolate Lava Cakes wet and tasty.

Tahini is got from sesame seeds.

Healthy Benefits of Sesame

Lower HDL-C

Lignans and phytosterols are plant components that helps decrease cholesterol.

They are found in sesame seeds.

Phytosterols are also thought to boost your immune system and lower your risk of developing certain malignancies.

Wrestle germs

Sesamin and sesamolin are antioxidant and antibacterial compounds found in sesame seeds.

Antioxidants are beneficial to your health.

This is because they protect your body from disease by reducing cell damage.

Sesame seeds’ antibacterial activity has shown to combat staph infections and strep throat.

As well as common skin fungus like athlete’s foot.

Helps in treatment of Insulin levels

Sesame oil may help meliorate type 2 of diabetes.

Swapping for Tahini?

One can use cashew or peanuts dips in many dressing for Tahini.

You may make use of almond butter, but make sure it’s natural.

European Style is a nut-free alternative.

Flax seeds or sesame oi may be used as a tahini for the same.


1 large lemon,

1/3 cup tahini,

1/8 cup roasted red peppers

2 tbsp cup olive oil

2 tbsp. natural honey

Sea salt to flavor


Exclude the the salt.

Put everything drill in a blender.

Whisk on high speed and confirm that everything is thoroughly evened.

Flavor with sea salt.

Keep in exceedingly in solid container for a month.

Additional recipes that you’ll Love

Roasted Garlic Hummus

Zucchini sauteed with garlic and butter


Roasted Garlic Hummus

This roasted garlic hummus recipe is one among our most well liked and sometimes receives high praise.

The combination of garlic, lemon, and creamy texture is wonderful!

Roasted Garlic Hummus


As popular as hummus is nowadays,

I have a soft spot in my heart for truly good, authentic hummus.

That spot is specifically put aside for The Beirut Restaurant in Allentown, Pennsylvania.

This was THE PLACE to travel for nice real Lebanese food in South Eastern Pennsylvania within the 1980s.

My father had spent his junior year in college in Lebanon, studying and he adored Lebanese cuisine.

And, after eating Lebanese food at the Beirut Restaurant, I discovered that I, too, was a devotee of the cuisine.

Hummus could be a popular geographical region, and geographical area and Mediterranean cuisine.

Fortunately, hummus is gaining popularity within the Western world.

For instance, Sabra could be a well-known Middle Eastern-style food firm.

That sells over 14 different hummus tastes within United States and Canada.


Garlic can be roasted within the oven or on the stovetop.

Because there are just two heads of garlic.

I chose to roast them within the oven for this dish.

Surprising Health Benefits of Garlic

Improved Blood Pressure

Garlic has anti-inflammatory properties and aids in blood flow throughout the body.

Garlic supplements are proved to cut back blood pressure by 10% in several investigations.

Lessened LDL cholesterol.

Can Garlic Help In Controlling Cholesterol?

Garlic may lessen LDL cholesterol.

Which lowers your risk disorder

A group of study participants who took a garlic supplement saw their cholesterol levels reduce over the course of five months.

Cardiac infarction chances are lessened

Garlic has been shown to reduce cholesterol and force per unit area naturally.

As a result, the risk of heart disease is reduced.

It can also assist to reduce your risk of cardiopathy.

By relaxing tight blood vessels and decreasing platelet aggregation. Is it the mechanism at work?

Garlic increases gas production, which relaxes blood vessels.

It also prevents platelets from adhering to proteins, which reduces blood clots.

Garlic can succour with colds and flu symptoms.

When garlic is metabolized, it nourishes the immune system.

Cold and flu symptoms are also less severe and last longer.

Athletic aptitude is revamped

Garlic was used to improve performance in ancient societies.

Also, persons who conducted strenuous labor will feel less tired.

Garlic was finally used by Greek Olympic athletes to improve their performance.

It is now used by modern athletes (as well as regular individuals) to relieve exercise-induced exhaustion.

According to numerous studies, taking garlic oil for six weeks increases the peak vital signal by 12% in persons with heart disease.

They are capable of exercising for long periods of time without growing exhausted.

Bones that are less likely to shatter.

Garlic, through increasing estrogen levels, can assist women prevent bone loss.

This is excellent news for women’s bone health beyond menopause.

Garlic supplements on a daily basis could help you avoid osteoporosis and osteoarthritis.

Builds up Remembrance

Free radical damage accelerates the aging process.

But garlic includes a powerful antioxidant called S-allyl cysteine that may assist.

This antioxidant has been shown to protect the brain from harm.

As you become older, your brain function improves.

Garlic’s capacity to lower cholesterol and blood pressure levels, which aids brain blood flow.

As a result, mental disorders such as dementia and presenile dementia are less likely.

Makes one juvenile

When applied to the skin, garlic extract appears to have antibacterial and wound-healing properties.

According to the study, garlic can also help with the treatment of subsequent skin diseases:

Leads mycosis disorders

Tyloma ‘callus



Roasted Garlic Hummus

Two heads of garlic may seem excessive, but the odors dissolve away once they’ve been roasted.

You’ll notice that they provide a nice quantity of roasted garlic taste to the dish.

Before roasting, remove the loose papery exterior layers of the garlic peel.

Otherwise, they’ll absorb the oil and blend together with the garlic.

Simply rub them together with your fingertips to get rid of them.

Remove the tips of the garlic head to reveal the cloves.

I want to use a serrated knife to cut it out, which will be easier if the garlic variety has a robust inner stem.

Place the garlic root end in the baking dish and drizzle a little oil over it.

Cover the garlic to keep it wet.

Roast the garlic until it has softened and turned golden brown.

Roasted Garlic Hummus

Simply compress the heads to determine if they’re are soft. (Use tongs to handle the garlic, because it is quite hot!)

Allow for cooling before squeezing the garlic from the skins.

This recipe was made with canned chickpeas, although dry beans would also work.

Look for canned chickpeas that are packaged in BPA-free cans when you’re out shopping.

Drain and rinse them with lukewarm water to remove excess sodium and starchy water.

It’s all about the salt-to-lemon ratio.

Instead of regular spice, you should use kosher salt.

Seasoning with kosher salt instead of table salt.

Also, if you’re interested in learning more about the salt-acid balance, this is the place to go.

Puree the hummus thoroughly for the creamiest texture.

To ensure that the rough pieces are blended into the final product.

I prefer to scrape the edges a couple of times.

The hummus is frequently covered with sumac and drizzled with olive oil.

This is something else I strongly recommend, although it’s not required.


2 garlic heads

1 can chickpeas, drained and rinsed

4 tablespoons extra-virgin olive oil, divided

3 tblsp plus 1/2 tbsp fresh juice (from around 1 large/juicy lemon)

Homemade Tahini (see notes)

A quarter teaspoon of salt

Sumac powder, chopped parsley, and extra-virgin vegetable oil optional garnishes.


Preheat the oven to 350 degrees Fahrenheit.

Remove the extra papery peel from whole garlic heads.

With a serrated knife, cut the ideal off each garlic clove to reveal a bit of garlic.

Place on a sheet of aluminum foil or on a shallow baking dish, root side down.

2 tablespoons oil sprinkled over the garlic’s cut end Wrap the foil around the baking dish and crimp it shut.

Roast for 45 minutes to 1 hour, or until the garlic cloves are tender and aromatic.

Allow foil to chill completely before handling.

Squeeze the papery peel off the garlic cloves.

Remove the skin from the cloves and place them on a kitchen appliance.

Puree the remaining 2 tablespoons oil, chickpeas, lemon, tahini, and salt for about 1 minute, or until totally smooth.

If preferred, top with sumac, parsley, and a drizzle of additional virgin olive oil.


Hummus will be kept covered within the fridge for up to 4 days.



Roasted Red Pepper Hummus

Cauliflower Hummus


This garlic hummus dish is often successful with guests.

The roasted garlic, lemon, and creamy chickpeas are the best combination!

It has been reported by readers that they create it on everyday basis.


Homemade Tahini

This is sesame seeds that have been toasted in a pan.Then blend the toasted sesame seeds with , 2 tbsp. of water and 2 tbsp. of olive oil . Then you get the final product called Tahini.
Homemade tahini

Homemade tahini contains a variable flavor, color and texture looking on the range.

Tahini, also referred to as benniseed paste may be a common ingredient in Middle Eastern and Mediterranean cuisine.

It’s arguably most known for its part within creation of hummus, but it’s many other applications.

However, tahini will be costly at the supermarket, and it can become sour or rancid after an extended period on the shelf.

Sesame seeds and oil are the sole components required.

Any sesame seeds, whether hulled or natural, hulled, raw, sprouted, or toasted.

Tahini is typically produced from white hulled sesame seeds or seeds that have had the hull removed.

This gives the tahini its flavor.

Health and Nutrition Benefits of Sesame Seeds

Good source of Fiber

Fiber is widely known for its ability to help digestion.

Fiber may also play a task in lowering the chances of cardiopathy.

And also certain malignancies: Obesity, and any kind of 2 diabetes, in line with the emerging data.

May lessen HDL-Crides

In comparison to saturated fat, eating more polyunsaturated and monounsaturated fat may help lower cholesterol and lessen the danger of cardiopathy.

Sesame seeds also include two kinds of plant components, lignans and phytosterols.

This assist in keeping HDL-C down.

Nutritious Source of Plant Protein

Protein is required for optimal health.

It promotes the growth of muscles and cholecystokinin.

Sesame seeds, in particular, are low in lysine, an essential amino acid found in higher concentrations in animal products.

sesame seeds

Vegans and vegetarians, on the other hand, can compensate by consuming plant proteins that are high in lysine.

Particularly legumes like kidney beans and chickpeas.

Sesame seeds, on the contrary are high in methionine and cysteine.

These two amino acids that are lacking in legumes.

May Lessen HDL-C

Heart disease and stroke are both linked to force per unit area.

Magnesium is abundant in sesame seeds, which can aid to decrease blood pressure.

Lignans, vitamin E, and other antioxidants are also found in sesame seeds.

This may aid in the reduction of plaque buildup in your arteries, resulting in normal blood pressure.

sesame seeds

The Sesame Seeds

To make homemade tahini, use any sesame seeds, whether unhulled or natural, hulled, raw, sprouted, or roasted.

Homemade tahini

This homemade tahini encompasses a flavor, color, and texture looking on the range.

Tahini is sometimes produced from white hulled sesame seeds or seeds that have had the hull removed.

The tahini are lighter in color and have a smoother texture as a result of this.

Tahini prepared from unhulled or natural sesame seeds is slightly smooth, but it’s a deeper (though occasionally more bitter) flavor and should contain more nutrients.

It’s entirely up to you whether you employ raw, sprouted, or toasted sesame seeds.

Toasting sesame seeds brings out their nutty taste while also reducing bitterness.

The Oil

Tahini, like other nut and seed butters, may be produced without the addition of oils.

However, grinding takes longer, and therefore outcome isn’t as creamy as when using oil.

Begin with a pair of teaspoons of oil and gradually add more to attain the desired consistency.

Use a bit of olive oil, a neutral oil like grape seed oil, and/or a little bit of vegetable oil for the best flavor.

The Method

Raw sesame seeds are roasted to relinquish the tahini a nuttier flavor.

Place the sesame seeds in a dry skillet over medium heat on the stove-top, stirring often with a wooden spoon.

Toast the seeds for about 5 minutes, or until they’re lightly browned (not brown) and fragrant.

Allow the toasted sesame seeds to cool down completely on a large plate or tray.

Alternatively, you’ll roast the seeds within the oven as follows: Preheat the oven to 350 degrees Fahrenheit.

On a rimmed baking sheet, spread the sesame seeds.

Toast the seeds for about 5 minutes, tossing once or twice, until they’re lightly browned (not brown) and fragrant. Allow the toasted sesame seeds to cool down completely on a good plate or tray.


1 cup sesame seeds

2 tablespoons mild olive oil or more, a neutral oil like grape seed oil, and/or a bit of sesame oil
sodium chloride (optional)


Optional: Toasted raw sesame seeds: Toasting raw sesame seeds gives the tahini a nuttier flavor.

In a dry skillet over medium heat on the stove top, toast the sesame seeds, turning often with a wooden spoon.

Toast the seeds for about 5 minutes, or until they are lightly browned (not brown) and fragrant.

Allow for thorough cooling of the roasted sesame seeds on a suitable plate or tray.

Alternatively, you could prepare the seeds for roasting in the oven as follows:

Warm up the oven to 180 degrees C.

On a rimmed baking sheet, spread the sesame seeds.

During the toasting process, toss the seeds once or twice until they’re lightly toasted (not brown) and aromatic. Before placing the roasted sesame seeds on an oversized tray or dish, let them cool fully.

2 tbsp. oil: Poured into t

In a food processor, combine all ingredients. In a food processor fitted with the S-blade, whisk the sesame seeds. (You can also use a mortar and pestle or a blender, though the end results will vary depending on the blender you choose.)
To grind the sesame seeds, follow these steps: 2–3 minutes, or until sesame seeds have crumbled into a paste

Pro re nata, brush all the sides of the dish.

Process for 2 to minutes, or until the mixture has thickened and smoothed out.
Optionally, add more oil: If you want a thinner tahini, add 1 to 2 tablespoons at a time until you get the desired consistency.
Salt to taste (optional): Season with salt to taste, then pulse until smooth.

To preserve the tahini, pour it into a jar or another airtight container.

It will keep for up to a month in the fridge.

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