Cauliflower Garlic Hummus

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

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