Mediterranean Cauliflower Hummus (Paleo, Gluten-free)
A delicious cauliflower hummus recipe made by roasting red peppers, cauliflower and eggplant and seasoning it with tahini, lemon juice, and spices
Servings: 6
Ingredients
- 1 head cauliflower cut into smaller florets
- 1/2 red pepper sliced
- 1/2 large eggplant sliced ( if your eggplant is small, use all of it)
- 4 Tbs tahini
- 5 Tbs olive oil (divided- 4 Tbs for the hummus, 1 Tbs to roast the veggies)
- 4 Tbs lemon juice
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp cumin
- paprika for garnish
- olive oil for garnish
Instructions
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top.
- Put the eggplant, red peppers and cauliflower florets on the pan and mix into the olive oil. Flip the veggies around and make sure they are nicely coated in the oil.
- Cook for 40 minutes. Make sure to flip the pan half way through.
- Let the veggies cool.
- Then put the roasted vegetables, tahini, 4 Tbs olive oil, lemon juice, salt, garlic powder, pepper and cumin into a blender and mix.
- Blend the ingredients until they turn into a hummus texture. Scrape the sides of the blender with a spatula as needed. This all should take about 5 minutes, depending on the setting of your blender.
- Once the hummus is done, garnish it with some paprika and olive oil, and enjoy!
Notes
- Customize the seasonings to your tastes. You can add more or less of the lemon, tahini, olive oil, cumin...etc.
- If you want to thin out the texture of your hummus, add more olive oil.
- When serving, put hummus into a bowl, and add extra olive oil on top.
Nutrition
Calories: 203kcal | Carbohydrates: 11g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 422mg | Potassium: 461mg | Fiber: 4g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 64mg | Calcium: 43mg | Iron: 1mg