Cauliflower Hummus
Nutrivore Score: 300
Ingredients
- 6 cups cauliflower florets
- 2 tablespoons olive oil
- 1/3 cup tahini
- 1/4 cup olive oil
- 2 lemons juiced
- 1 clove garlic crushed into paste
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425F.
- In a bowl, toss the cauliflower florets with 2 tablespoons of the olive oil. Place on a rimmed baking sheet and roast until tender and starting to brown, about 20 minutes. Let cool completely.
- Combine the roasted cauliflower with the remaining ingredients in a blender or food processor. Process until the mixture reaches hummus consistency (a thick creamy dip). Taste and add more salt, if desired. If the hummus is too thick, add more olive oil or water to thin it.
- Spoon the hummus into a bowl and serve. Store in the refrigerator for up to a week.
Nutrition
Nutrition Facts
Cauliflower Hummus
Amount per Serving
Calories
226
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
13
g
Sodium
229
mg
10
%
Potassium
365
mg
10
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
10
IU
0
%
Vitamin C
49
mg
59
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.