Traditional hummus is made from garbanzo beans (chick peas), and since legumes are not allowed on the Paleo diet, unfortunately neither is hummus. But fret not Paleo pals, because we have a delicious solution for you! For those times when you need a veggie dip or an appetizer idea that will make heads turn, try this delicious Paleo hummus recipe made from cauliflower and other veggies (instead of garbanzos). Serve it with a side of veggie sticks or Paleo crackers as an appetizer or a table snack at your next get-together, and your guests will keep coming back for more! For some extra kick, add a few dashes of cayenne pepper to the mix. This recipe also freezes and defrosts well. Our Paleo hummus recipe is based on our Roasted Cauliflower with Tahini Sauce recipe.
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Total Time: 50 minutes
Cook Time: 50 minutes
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) cumin
- 1 head(s) cauliflower cored and cut into 1-1/2 inch florets
- 1/4 teaspoon(s) sea salt (optional)
- 1/8 teaspoon(s) black pepper freshly ground
- 1/2 cup(s) tahini (may be found in many middle eastern markets or at Whole Foods)
- 3 medium garlic clove(s) smashes and minced into a paste
- 1 medium lemon(s), juiced
- 1/8 teaspoon(s) paprika
- Preheat oven to 500 F.
- Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
- Transfer mixture to rimmed baking sheet and spread out evenly.
- Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.
- Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
- Season with sea salt (if desired) and sprinkle paprika on top.
- Serve warm or cold with assorted vegetables.