Curry Cauliflower Hummus
Curry Cauliflower Hummus
Rated 2.9 stars by 8 users
Category
Appetizers
Prep Time
5 minutes
Cook Time
30 minutes
This creamy, dreamy cauliflower hummus was created by one of our awesome partners, Whole30 Certified Coach Hayley Lucero. It's the perfect option for tortilla chips, plantain chips, veggies, or whatever else you want to mix in this savory, nutrient-dense spread.
Ingredients
-
¼ cup FOND’s Ginger Cleanse
-
1 head cauliflower
-
5 Tbsp olive oil
-
1 tsp salt, divided into half
-
1 tsp garlic powder
-
¼ cup tahini
-
1 Tbsp fresh garlic, minced
-
1 Tbsp lemon juice
-
1 Tbsp curry powder
-
½ Tbsp cumin
-
¼ tsp red pepper flakes
Directions
Preheat the oven to 400 degrees, then roughly chop the head of cauliflower into equal-size florets.
Put the cauliflower on a sheet pan and coat with 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp salt.
Place the sheet pan in the oven and cook the cauliflower for 30 minutes or until slightly crispy.
Once the cauliflower is done, put it in the blender along with the rest of the ingredients. Blend until smooth. *** Be sure to leave the blender lid slightly open for steam to escape.
Recipe Note
- You can use an immersion blender instead of a blender if you prefer.
- If it is not mixing easily, add 1 extra tbsp of bone broth at a time to help it blend.
