Hummus is a very creamy and satisfying dip. It’s portable, works for parties, lunches and snacks. I like to make different types of hummus – beet, sweet potato, just happened to make a cauliflower one this time because I wanted to use a head of cauliflower I had in the fridge. Plus, cauliflower is more the color and taste of your traditional hummus made with chickpeas, except lower in carbohydrates and brings another vegetable dish into the routine. I added a zucchini, again because I had one, but it also adds a bit of water to ensure a creamy texture.
- Digestive benefits – besides the fiber, it also contains two compounds that soothe the stomach lining and help inhibit H. pylori
- Packed with antioxidants – they protect your cells from damage and assist in detoxification
- Brain booster – with choline and B vitamins, they’re also an important part of pregnancy nutrition
- High in vitamin C – 77% of your daily needs!
- Cancer fighter – the sulfur content is the important cancer fighter in this veggie
- Liver support – all cruciferous veggies like cauliflower contain compounds that support liver function and detoxification
ROASTED CAULIFLOWER AND ZUCCHINI HUMMUS
1 head cauliflower
2-3 cloves garlic
1/3 cup tahini
1/3 cup olive oil
Juice of one lemon
1/2 teaspoon salt
Shake or two of pepper
2 tablespoons chopped parsley (optional)
Preheat oven to 400 degrees. Break cauliflower apart into separate florets, you can chop the stalk into large chunks and use it as well. Cut the zucchini into similar size and toss both is a drizzle of olive oil before spreading across a baking sheet. Peel the garlic cloves and throw those onto the sheet as well.
Roast in the oven for about 30min then check on them. Depending on the size of the cloves, I may remove them if they’re browned and give the cauliflower a turn and leave them in another 10min to brown more.
Remove them from the oven and let them cool 5 minutes.
Add them to a food processor along with the other ingredients and process on high a few minutes until smooth.
I then taste it and add more of whatever I think it needs – salt, olive oil, even another raw garlic clove. It’s so individual. Some like it more garlicky, others don’t. If it needs thinning, you can add a tablespoon or two of water. Play with this, that’s how you learn what you like. Top with additional parsley if you’d like.