Chick-free Cauliflower Hummus (Paleo, GAPS, V, GF, DF)
No matter weather you’re a vegetarian, vegan, paleo, or anything in between, anyone on any kind of journey toward better health will (hopefully!) be trying to get more veggies into their life.
Now, sitting there gnawing on a raw piece of cauliflower may not be appealing to even the most well intending of healthy eaters, so if we’re being realistic, it makes sense to play with your veggies. No - I don’t mean a food fight, though I’m not necessarily against it. I mean playing with ways that we can transform veggies, or in some cases, hide them in foods you love, etc.
One good example is my Kelly Green Burgers, even my loved ones who despise kale & broccoli will eat these!
I’m dropping another winning way to get your veggies in this week. I’m talking dipping your veggies into MORE VEGGIES! Again, might sound unappealing but gimme a chance!
This veggie dip is inspired by all the flavours of a mediterranean favourite: HUMMUS! However, in an effort to get more veggies in, avoid excess carbohydrates and avoid lectins in my diet, I came with this sexy alternative. Its chickpea-free! Or chick-free, if you will.
YOU WON’T BELIEVE IT’S NOT HUMMUS!
I’ve served this at potlucks, BBQ’s & birthday parties without a single soul noticing that they were knocking back cauliflower on top of their crackers or celery sticks. Without fail, I go home with an empty container.
Chick-free Cauliflower Hummus
TIME: 90 minutes
SERVES: 12
INGREDIENTS
1 head garlic
1 tsp coconut oil
1 head cauliflower (steamed)
1/2 cup EVOO
1 lemon (juiced)
2 tbsp water
1/2 tsp sea salt
1/4 cup parsley (chopped for garnish)
1/4 cup olives (for garnish)
DIRECTIONS
1) Preheat your oven to 400 degrees F
2) Cut the top off the head of garlic, making sure to expose the tip of every clove. Dab the coconut oil on top and wrap in foil. Cook in the oven for 30 minutes, or until soften a slightly browned.
3) When the garlic is finished roasting, remove the cloves and pop them in the food processor with the steamed cauliflower, olive oil, lemon juice, water & sea salt. Process until you reach desired texture, scraping down the sides as needed.
4) Serve garnished with parsley, olives and a splash of olive oil.
I love this dip with celery sticks, carrots, cucumber, sweet potato chips or homemade crackers.
If you make this recipe, don’t forget to take a pic and tag me on instagram @realistic.holistic - I wanna see hear how you like it! <3