I’ve uncovered a trick to help you rock your Whole30: Good sauces, salad dressings and snacks to keep you satisfied. When I was prepping to teach a cooking workshop at The Vintage Roundtop recently, I wanted to include one of my favorite recipes for healthy 7-layer dip. I’ll post that recipe soon, but it’s basically a layered dip of hummus, tomatoes, cucumber, olives and herbs. When I’m not on Whole30, there may be some really creamy Israeli feta crumbled on top as well. In order to create something Whole30, I had to nix the garbanzo beans from the hummus recipe I typically use. On Whole30, beans and legumes are removed because they are often inflammatory. I can’t wait to reintroduce them and test whether they’re an issue for me. I miss whole grains, beans and legumes something fierce. I’m shocked it’s not cheese, but there you have it.
In order to layer flavor in this hummus recipe, roast fresh cauliflower tossed with some olive oil and salt. You could add a pinch of red pepper flakes to the cauliflower before roasting, or an extra squeeze of lemon juice. If you’re in a hurry and don’t have time to roast fresh cauliflower, use frozen riced cauliflower instead. Thaw it in a microwave safe bowl for 45 seconds and then throw all the ingredients in a food processor.
Hummus is one of those condiments I like to add to lettuce wrap sandwiches, piled with sliced red pepper, cucumber, avocado, tomatoes and sprouts. I also like to add a big spoonful to a spinach salad for a creamy component. But best of all, it’s perfect as an after school snack with a big platter of crudité. No one will know there’s cauliflower hiding in their hummus.
Roasted Cauliflower Whole30 Hummus
- 1 cup cauliflower florets
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 cup pure tahini sesame seed paste stirred with its natural oils (I like to use organic)
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- A few grinds of freshly ground pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons water
- Preheat oven to 425 degrees.
- In a medium bowl, combine the cauliflower florets and olive oil and a sprinkling of kosher salt. Toss well to combine. Transfer to a parchment paper lined baking sheet and cook on the top rack of your oven for about 20 minutes, until golden and softened. Let cool for 10-15 minutes.
- In the bowl of a food processor add the roasted cauliflower, garlic, tahini, lemon juice, cumin, salt, pepper, water. Process on high until throughly combined and smooth. If it's too thick for you, add more water until it reaches the desired consistency. Taste for seasoning and adjust salt, pepper and lemon juice if necessary.
- To serve, drizzle with good quality olive oil and some sumac or paprika.