Cauliflower ‘Hummus’

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Hummus has always been one of my favorite snacks! However, after starting the SCD diet and learning that chickpeas are not fully digestible for those with IBD, I understood why I always had abdominal pain after eating them. Inspired to create a version that agreed with my body, I set out to make a ‘hummus’ replacement. This cauliflower ‘hummus’ recipe is SCD legal and very similar in taste and texture to the original, you won’t even know it doesn’t contain chickpeas! The tahini gives a rich nutty flavor that radiates throughout. This nuttiness paired with the bright fresh lemon, and roasted garlic are the perfect complements to each other! I do want to caution you if you are just starting out with SCD, sesame seeds (what the tahini is made of) should be added slowly into your diet. They should also only be consumed after initial improvement in symptoms is made. You can also purchase tahini already made that is SCD legal if you’re crunched for time, just be sure to read the label. I like pairing this versatile dip with cucumber, carrots, snow peas, and my Thyme Almond Flour Crackers. This snack is great for kids, traveling, or entertaining! The possibilities are really endless so feel free to get creative! Happy snacking friends!   

Cauliflower ‘Hummus’

Serves 4
Prep: 10 min
Cooking: 20 min
Total: 30 min
Beginner

Ingredients:

For ‘Hummus’:

1 Head of cauliflower, cut into florets and roasted 

12-15 cloves of garlic, roasted 

4 Tbsp. olive oil, divided (2 Tbsp. roasting, 2 Tbsp. blending)

1 ½ oz. Lemon juice, 1 large lemon  

1 tsp. salt  

For Tahini: 

2 oz. sesame seeds, toasted 

1 Tbsp. + 2 tsp. olive oil

Pinch of salt

      Method Of Prep:

  1. Gather and prep ingredients. Preheat the oven to 375°F.
  2. Break down the cauliflower head into florets.
  3. Place in a large bowl and coat with 2 tablespoons of olive oil.
  4. Turn cauliflower out on a sheet tray and space out to make a single layer.
  5. In a small bowl add peeled garlic and ½ teaspoons olive oil.
  6. Stir to coat and place on the same sheet tray as the cauliflower.
  7. Roast in the oven for 15-20 minutes or until cauliflower is cooked through and garlic is roasted. Please note, the garlic may be done first. I like to set a 10-minute timer and check the garlic.
  8. Remove from the oven to cool. While the cauliflower is roasting make your tahini.
  9. In a small dry sauté pan on medium heat add 2 ounces of sesame seeds.
  10. Toast sesame seeds for 3-5 minutes, or until nice and toasted and golden brown. Stir frequently to prevent burning.
  11. Set up your high-speed blender with the standard blade attachment.
  12. Add in sesame seeds and pulse until very fine and resembling flour.
  13. Add in 4 teaspoons of olive oil and a pinch of salt.
  14. Blend until paste forms, set aside. You should get about a ¼ cup.
  15. Clean and set up your high-speed blender again.
  16. Add in tahini, cauliflower, garlic, remaining olive oil, lemon juice, and salt. Blend until smooth, 2-3 minutes. You may need to stop and scrape down the sides. If you find it is a bit too thick, add a tablespoon of water at a time until desired consistency is reached.
  17. Scoop out into desired serving dish.
  18. Top with a drizzle of olive oil and fresh cracked black pepper, serve immediately and enjoy!

                

     

    Nutrition Facts: 
    Calories- 197
    Carbs- 13.8 g
    Fat- 15.1 g
    Protein- 5.1 g