With two toppings to boost the flavor to the next level:
Basil & Snap Pea Hummus
Shiitake & Pine nut Hummus
Paleo, Whole30, Grain free, Dairy free, Gluten free
I love Mediterranean food! I especially love different versions of hummus and here are some tasty versions I came up with. Enjoy!
Here are the recipes:
Garlic Cauliflower Hummus Base:
1 package of frozen Cauliflower
2 cloves of garlic
1/4 cup tahini
1/2 tsp salt
1/4 cup olive oil
Juice of 1/2 lemon
Directions:
Saute cauliflower & garlic until cooked through. In a blender add cooked garlic and cauliflower and all other ingredients and blend until smooth.
Basil & Snap Pea Hummus:
1 Tbls olive oil
1 tsp white or red wine vinegar
5 snap peas (sliced or chopped)
1/4 cup basil (diced)
1/2 tsp salt
sprinkle of paprika
Directions:
In a bowl add all the ingredients except the paprika and allow to marinade for about 5 minutes. On a plate scoop our about 1 cup of the base hummus and smooth out a bowl shape in the center. Spoon out the Basil & Pea mixture into the center of the hummus. Sprinkle paprika over top.
Shiitake & Pine Nut Hummus
1 Tbls olive oil
1 tsp Apple cider vinegar or white wine vinegar
5 shiitake mushrooms (sliced)
1 Tbls pine nuts
1/2 tsp salt
sprinkle of cumin
Directions:
In a saute pan on medium heat with a little avocado oil add the sliced mushrooms and pine nuts. Once its cooked and fragrant, in a bowl add all the ingredients except the cumin and allow to marinade for about 5 minutes. On a plate scoop our about 1 cup of the base hummus and smooth out a bowl shape in the center. Spoon out the mushroom & nut mixture into the center of the hummus. Sprinkle cumin over top.
Serve the hummus with a crudite plate: carrots, fennel, snap peas, cucumber. Also, so tasty with pickled vegetables and paleo pita (I like to use Seite tortillas).
Enjoy!
xo,
Amelia
Comments