Roasted Cauliflower Hummus

Hummus seems like a tough snack to make, but if you’ve got a little time and a food processor, you can make something truly delicious!

Traditionally, hummus is made with chickpeas, but I used a low-carb alternative: cauliflower.I also added toasted seeds to give it a nice depth of flavour, because toasted nuts/seeds make everything delicious.

Ingredients

•  1 head of cauliflower (1kg)
•  1/4 cup avocado oil or other vegetable oil
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tbsp. coriander seeds
• 1 cup sunflower or pumpkin seeds (I prefer sunflower)
• 1/3 cup tahini
• 1/4 cup lemon juice
• 3/4 cup olive oil
• salt & pepper to taste

Method:

1. Turn oven on to 425°F.
2. Break down cauliflower into smaller and even forets, around the size of a ping pong ball.
3. In a large bowl, add the avocado oil, paprika, cumin, coriander, salt and pepper. Mix
4. Add the cauliflower and toss to coat evenly.
5. Place the cauliflower on sheet pan and bake until browned, approximately 20 minutes, flipping halfway through. Allow to cool.
6. While the cauliflower is roasting, toast the sunflower seeds on a sheet pan in the oven, checking every few minutes as they do burn easily.
7. In a food processor (I like to use my Breville Sous-Chef), place the cauliflower, toasted sunflower seeds tahini, lemon juice and blend.
8. Taste the paste and season.
9. While the food processor is running, add the olive oil in a thin stream to emulsify.
10. Taste, and adjust seasoning.
11. Enjoy!

I enjoy my hummus to be a little bit chunkier, but if you like it really smooth, just keep the food processor going and integrate more olive oil until you’ve reached your preferred consistency!

Drizzle some olive oil overtop and this makes for a perfect snack!

*All the nutritional information gathered from MyFitnessPal Application