Roasted Cauliflower Garlic Hummus is fully paleo, and nut-free, and is incredibly easy and delicious. If you are like me then you may be sensitive to eating chickpeas. Chickpeas are normally what is used to make a traditional hummus recipe. Last month I went over to a good friends house, Christy, who is the creator of Blessed Booch, and she made us a side of Cauliflower Hummus, and I couldn’t help but think how genius this creation is. So I asked her for her permission to make my own version while giving her credit, and she said yes, as long as I credit her source of inspiration Chef Cathy from The Ecology Center. I’m all about giving credit where credit is due.
Now back to this amazing hummus, it tastes just like any other hummus would taste like but in my opinion it is even more creamy, and the perfect texture. I also love that is it fully Whole30, Vegan, and Paleo. Therefore it’s a healthy option for yourself or anyone who may or may not have allergies. Including children! You might not even know the difference to be quite honest, and the best part is this recipe is SO easy to whip together. All you have to do is roast the Garlic, & Cauliflower, and blend all of the rest of the ingredients together. I’m not sure why I never thought of this on my own, but I am over the moon to keep making this hummus over and over.
It is incredibly versatile, you can add or subtract any new spices that you wish to make. The next hummus batch I would like to add in curry powder. Or other herbs and spices to give it even more flavor and variety. I encourage you to do the same! Enjoy!
- Preheat oven to be 425 degrees.
- Chop, & wash Cauliflower.
- Roast cauliflower & garlic cloves for 20 minutes, flip and roast for another 15 minutes.
- Take out of the oven and let cool for about 5 minutes.
- Add the rest of the ingredients into a blender or food processor.
- Blend until fully smooth and creamy.
- Add extra lemon juice, and avocado oil on top if desired.