I adapted this recipe to offer a lower calorie/carbohydrate hummus option by roasted cauliflower and chickpeas. A 1/3 cup serving of chickpea hummus is 16g of carbs… who eats only 1/3 of a cup??? I can eat that in two dips with a carrot or spread on one piece of pita bread! This version cuts the carbs in 1/2 and with plenty of fibre and good fats. Served with a plate of veggies and it’s a meal : )
1 medium head cauliflower, broken into small florets2 cups chick peas 4-5 clove garlic 1/3 c. tahini 4 tbsp. lemon juice 1Tbsp. chia seeds (optional) 4 tbsp. olive oil 1 tsp. Sea salt Pepper to taste Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place cauliflower florets and chic peas in bowl and massage with oil. Place cauliflower florets and chic peas on baking sheet. Cut off the end of garlic head, set on baking sheet and drizzle with oil. Roast for 40 minutes, stirring halfway through cooking time. Remove from oven and cool.
- Combine cauliflower, chic peas, garlic, tahini, lemon juice, olive oil, salt and pepper in food processor. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.
- Serve with a variety of cut up veggies.
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: 4-6 servings