This creamy roasted cauliflower hummus is the perfect snack and a great way to get in more veggie! Paleo, whole30, vegan, and grain free! This hummus doesn’t have any chickpeas but is very creamy from the combination of the cauliflower and tahini.
When I first started becoming more aware of my food choices, one of my favorite snacks quickly became carrots and snap peas with hummus. The creamy hummus was a welcomed treat when my 3 pm hunger cravings started! Salty, creamy and fun to dip, hummus is always a great choice.
One thing I didn’t realize at the time was that the upset stomach I felt some afternoons was from going a little overboard on the hummus. I started experimenting with paleo hummus, since I still love the idea of creamy hummus to dip my veggies in for a quick and easy snack!
Why is cauliflower good for you?
Cauliflower is high in fiber, low in fat, low in calories, and high in water. This makes it a fat loss friendly food. Cauliflower is high in Vitamin C, a great source of magnesium, potassium, vitamin K and other micronutrients.
If you know me, you know I love cauliflower in any form. But this creamy roasted cauliflower hummus is up there on my top 3 cauliflower dishes! My other 2 favorites are:
The other ingredients that make this hummus so great for your health, is tahini! Tahini is sesame seeds that are ground into a paste (like almond butter or peanut butter).
Sesame seeds are a great source of calcium, Vitamin E and Vitamins B1, B2, B3, B5 and B15, magnesium, potassium and iron.
PS this creamy roasted cauliflower hummus is also great with Forager brand chips (made from the pulp leftover from juicing vegetables). These chips are a great way to get you salty fix while also getting in some extra veggies! I highly recommend buying a bag or two!
Creamy Roasted Cauliflower Hummus
This creamy roasted cauliflower hummus is the perfect snack. It's easy to make, This hummus is vegan, paleo, Whole30, and grain free!
Preheat the oven to 450F
Place the frozen cauliflower on a baking sheet lined with parchment paper. Bake in the oven at 450 for 30 minutes.
Once the cauliflower is roasted, add it to the food processor. Add the rest of the ingredients and blend on high until smooth.
Store in a sealed container for 3-4 days.