Paleo Garlic and Sun-dried Tomato Hummus (GF)
Good news… you can still have hummus while following the Paleo diet! All you have to do is replace chickpeas with roasted cauliflower. Thank goodness for cauliflower, right?! It’s a magic vegetable. I’ve used it to make Alfredo, cauliflower rice, pizza crust, and hummus. What would us Paleo people do without it?!
I wish I had known about the many uses of cauliflower earlier.
My sister is allergic to most legumes and has never been able to eat hummus. 🙁
I plan on making this for her when I visit her in France soon ( 1 week! yay!)
Even if you aren’t allergic to chickpeas, this recipe is really worth trying out. It seriously tastes like hummus, and is made out of vegetables!
To make this recipe, I started by roasting some garlic cloves and cauliflower in the oven for about 45 minutes.
Then I put the roasted garlic, roasted cauliflower, sun-dried tomatoes, tahini, lemon juice, olive oil, cumin, salt, and pepper into a blender and mixed it all together until this Paleo Garlic and Sun-dried Tomato Hummus formed.
I garnished the hummus with some dried basil and olive oil. Which was delicious!
I bet adding the basil to the hummus itself in the blender would taste great.
(Note to self for next time)
I played around with roasting sweet potatoes in various shapes… round, and then in triangles (like pita chips) and I found that this Paleo Garlic and Sun-dried Tomato Hummus tastes soooooo good with sweet potatoes.
It’s a must try.
This hummus also tasted great with carrots, cucumbers and… on top of scrambled eggs!
Seriously, I feel like it’s meant for scrambled eggs.
One thing to note: I didn’t add very much cumin, so you may want to add more to taste.
I also made this hummus have a thicker texture, but if you like it to be more liquidy, then add more olive oil to the blender.
Also, if garlic isn’t your thing, I made a Mediterranean Hummus with roasted cauliflower, eggplant, and red pepper about a year ago that might be more up your alley.
Paleo Garlic and Sun-dried Tomato Hummus
- 1 head of cauliflower, , cut into smaller florets
- 10 small cloves garlic, (less if the cloves are larger)
- 1/2 cup oil-packed sun-dried tomatoes
- 4 Tbs tahini
- 4 Tbs +1 Tbs olive oil, (divided- 4 tbs for the hummus, 1 tbs to roast the vegetables)
- 4 Tbs lemon juice
- 1/2 tsp salt
- ¼ tsp black pepper
- ½ tsp cumin
- sweet dried basil for garnish
- cumin for garnish
- olive oil for garnish
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top. I use a silicone bbq basting brush to evenly spread out the olive oil on the pan.
- Put the naked garlic cloves and cauliflower florets on the pan.
- Put the vegetables in the oven. Make sure to flip them after 20 minutes and put them back in. Take the garlic out at 30 mins. Take the cauliflower out at 45 minutes.
- Let the vegetables cool.
- Then put the cauliflower, garlic cloves, sun dried tomatoes, tahini, 4 Tbs olive oil, lemon juice, salt, pepper and cumin into a blender or food processor ( I used a ninja ).
- Blend the ingredients until they turn into a hummus texture. I had to stop blending to scrape the sides of the blender with a spatula about 4-5 times. This all should take about 5 minutes, depending on the setting of your blender.
- Once the hummus is done, garnish it with some cumin, basil, and olive oil, and enjoy!
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