Parsley Hummus For Cauliflower Crudites Recipes

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CAULIFLOWER HUMMUS



Cauliflower Hummus image

This Cauliflower Hummus recipe is so simple to put together and is a great low-carb legume-free alternative to traditional hummus. It's Whole30, Keto and Paleo friendly and truly you wouldn't notice it wasn't traditional hummus.

Provided by Lexi

Time 35m

Number Of Ingredients 12

1 small cauliflower, cut into florets
4 garlic cloves, left inside of skin
2 tablespoons avocado oil
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon oregano
½ teaspoon dried parsley
½ teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon cumin
¼ teapoons paprika

Steps:

  • Preheat oven to 400ºF.
  • On a sheet pan toss together cauliflower, whole garlic cloves and avocado oil. Roast until tender, about 25 minutes. Let cool slightly.
  • Remove roasted garlic from the skin and add to a food processor. Add cauliflower and all of the remaining ingredients and process until the hummus comes together.
  • If desired top with a drizzle of olive oil, paprika and fresh parsley. Serve warm, or chill and serve cold with crackers and vegetable crudite.

Nutrition Facts : ServingSize 6-8, Calories 69 calories, Sugar 0.9g, Sodium 163mg, Fat 6.1g, SaturatedFat 0.9g, Carbohydrate 3.5g, Fiber 1.5g, Protein 1.5g, Cholesterol 0mg

PARSLEY HUMMUS FOR CAULIFLOWER CRUDITES



Parsley Hummus for Cauliflower Crudites image

Number Of Ingredients 12

1 garlic clove
1/2 cup (packed) fresh parsley leaves
1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
1/4 cup sour cream
3 tablespoons tahini (sesame seed paste)*
2 tablespoons Asian sesame oil
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Mix of purple, white, and green cauliflower, cut into florets
*Tahini is available at some supermarkets, natural foods stores, and Middle Eastern markets.

Steps:

  • Coarsely chop garlic and parsley leaves in processor. Add garbanzo beans to processor and blend 30 seconds. Add sour cream, tahini, Asian sesame oil, lemon peel, cumin, salt, and cayenne pepper; blend until smooth.
  • Serve the hummus with a mix of purple, white, and green cauliflower; steam the florets in 3 separate batches until crisp-tender, about 3 minutes.

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