You can’t have a tailgate without some dips. Now, I do not stress the complete ommission of legumes from one’s diet provided they do not have any preexisting autoimmune or GI issues that coule be further exacerbated by malabsorbtion caused by the phytochems in chickpeas. But, the caloric load in traditional hummus is off the charts. I mean, have you ever taken a look at the suggested serving size on a hummus label before? 2 tablespoon, lol I eat that in one bite! Here is a very versatile alternative to lessen the guilt through 4 quarters of the snacking. Also its a great chance to get creative with flavors like roasted garlic, pumpkin, red pepper, chili n lime. Pick a combo and you can pretty much do it with this recipe.
1 Medium Head Cauliflower, broken into small florets
1 Clove Garlic
1/3 c Tahini
2 tbsp Lemon Juice
2 tbsp Olive Oil
2 tbsp Coconut Oil, if parchment paper is not available
Sea Salt and Pepper to taste
Lemon Wedges, Olive Oil & Parsley, for garnish
Fresh Veggies, for serving
1. Preheat oven to 400 degrees.
2. Line a rimmed baking sheet with parchment paper or lightly coat with coconut oil.
3. Toss cauliflower florets in olive oil and spread out on baking sheet.
4. Roast for 40 minutes, stirring halfway through cooking time.
5. Remove from oven and cool.
6. Combine cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper in food processor. Process until smooth.
7. Add water one tablespoon at a time for a thinner consistency, if desired.
8. Drizzle with olive oil and sprinkle with parsley, if desired.
9. Serve with fresh veggies.