You know I love hummus. Sometimes I want to just remake ones that I love – which is called a rut – and eat with a spoon. Two of my faves? The Spicy Green Hummus and the Kalamata Olive and Black Bean Hummus. I love using different beans for hummus too. And veggies. Because what better way to healthify a perfectly good snack than adding veggies to it. This time – cauliflower. Hope you enjoy this vegan and gluten-free Roasted Cauliflower Hummus.
When trying to eat a healthy, snack-time can be the worst time. Especially when all you want to snack on is crackers, chips, or candy. But on any diet, especially the Elimination Diet, it’s a little bit harder to find something that you feel good about snacking on. Hummus is one of those that is the perfect snack because it’s full of protein. Add cauliflower or other veggies to your bean puree? Well it’s all about healthy! However – it’s the dippers into that hummus that can get you in trouble. Luckily, in my normally expensive grocery store the cucumbers were on a super-sale. And those suckers were big too. So l got to eat this super-thick hummus with slices of cucumber. And I didn’t feel deprived of the normal crunch of a chip at all!
I have been using dried beans lately for all my hummus’ which is much healthier than canned – no sodium. I always boil my beans with water only. Soak your beans overnight then drain and rinse the beans and wash the pot out. Dump beans back into the pot and fill with water, bring to a boil then lower heat to medium and cook until beans are softened. Roast the cauliflower with olive oil and herbs at 350 degrees for 35 minutes. Once cauliflower is cooled dump beans, cauliflower, chopped shallot and garlic, and the rest of the herbs into the food processor. Turn on and drizzle in oil then stop the processor and scrape the sides. Turn back on and drizzle water in and process until smooth. Enjoy!
1 Bag Frozen Cauliflower, defrosted
1/2 Tsp Oregano
1/2 Tsp Basil
3 C Pinto Beans
1 Tsp Oregano
1/2 Tsp Basil
1 Small Shallot
6 Cloves Garlic
2 Tbsp Olive Oil
1/4-1/2 C Water
1. If using dried beans, soak over night then rinse beans and wash pot. Boil beans until soft.
2. Roast cauliflower with herbs at 350 degrees for 35 minutes.
3. Let cauliflower cool then roughly chop the shallot and garlic.
4. Dump beans, veggies, and rest of herbs into a large food processor.
5. Turn on and drizzle in olive oil. Stop and scrape sides then turn on and drizzle in water.
6. Process until smooth.