Beans. Legumes. Pulses. These guys don't fly for a lot of bodies. Why? Well, they're pretty hard to digest, and for some people, cause problematic blood sugar imbalances due to their higher carb content. "But hummus is so delicious" you might say! And my answer to that would be "It's true! It is!" But where there's a will, there's a way, and I've come up with a pretty nifty alternative to our beloved carrot stick dipper.
Like so many other low-carb, paleo, ketogenic, recipes before this one, good old cauliflower has come to the rescue! No, it doesn't taste EXACTLY like normal hummus made with chickpeas, but it's a simple recipe and an easy fix that still goes great with veggies, chips, on crackers, in sandwiches and wraps etc. Plus you get those added benefits of cauliflower including high levels of vitamin C, potassium, manganese, and many of the B group vitamins!
And if you don't feel like it warrants the title of "hummus" without the integral chickpea ingredient, then just call it a dip. No one will question you...
Ingredients
- One head cauliflower (cut, steamed or boiled, and cooled)
- 5-6 heaping tblsp tahini or raw almond butter
- 1⁄4 cup extra virgin cold-pressed olive oil
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp paprika
- A pinch cayenne pepper
- 1 tsp dry mustard powder
- 3 tblsp fresh lemon juice
- 1 tsp sea salt (or to taste)
- A pinch black pepper
Directions
- Combine all ingredients in a blender or food processor, and blend until smooth.