Roasted Cauliflower Hummus

spicy roasted cauliflower hummusGood Morning!

December has swept me up! It’s busy and it’s rainy and it’s the holiday time. I am spending more money, because PRESENTS (when you buy yourself new big gold hoops that counts as a present, right?) and I am also making a bit less money because it is the lull before the STORM of new January clients.  Everything is going to even out, like it always does, but I am cleaning out my cupboards instead of buying new stuff in the meantime.

This has been a really fun process and I highly suggest you try it out. The hummus recipe below is a product of sprouted sunflower seeds, sriracha, nutritional yeast, and tahini, which have basically been in my cabinet since the dawn of time. I got the cauliflower out of a bargain bag at my local market (3 cups of the stuff was 99 cents, can’t beat that!) and went to town with my food processor. I hope you enjoy the results!

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Roasted Cauliflower Hummus
Recipe type: Vegan
Cuisine: Gluten-free, low-carb
This is a lighter, lower-carb, delicious hummus. It pairs well with crackers, rice cakes, olives, and fresh red pepper speers.
  • 3-4 cups cauliflower, cut into small florets
  • olive oil or coconut oil spray
  • ½ a lemon's worth of lemon juice
  • 2 tablespoons sprouted sunflower seeds
  • 1-2 tablespoons Sriracha hot sauce
  • ⅓ cup tahini
  • 2 tablespoons nutritional yeast
  • 1 clove garlic (optional)
  • water, as necessary to thin
  • 1 teaspoon cumin
  • salt to taste
  1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil or cooking spray.
  2. Place cauliflower florets on baking sheet. Spray with additional oil or cooking spray. Roast for 30 minutes, stirring halfway through cooking time. Remove from oven and cool.
  3. Combine all ingredients in food processor. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.

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