Roasted cauliflower & garlic hummus
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
This vegan and paleo friendly hummus is perfect with cup up vegetables. We love fresh carrots, celery, red peppers, cucumbers, fennel, asparagus and radishes.
  • ½ cup cashew nuts, soaked  in slightly salted water for 6-8 hours
  • ½ medium head of cauliflower, broken into florets
  • 6 garlic cloves, unpeeled
  • 1-2 tbsp macadamia oil or melted ghee (melted coconut oil could also be used)
  • 2 tbsp tahini paste
  • ⅔ tsp cumin powder
  • ½ tsp chilli powder
  • Zest of ½ lemon
  • Juice of 1 lemon
  • ½ cup extra-virgin olive oil
  • 1 tsp sea salt
  • ½ cup water
  1. Preheat oven to 200 °C/390 °F. Scatter cauliflower florets and garlic cloves in a baking tray and drizzle with macadamia oil, melted ghee or coconut oil. I prefer ghee or macadamia oil as I don't like the hint of coconut in this particular dip. Bake for 25 minutes, stirring through half way, until cauliflower is soft.
  2. Remove and peel the shells off the soft garlic and transfer to a food processor or  a blender. Add cauliflower and the rest of ingredients and process until smooth. Add a little extra water if the mixture is too thick. Taste for lemon and salt and add more if desired.
Nutrition Information
Serving size: ½ cup Calories: 300 Fat: 30g Carbohydrates: 15g Fiber: 3.6g Protein: 8g
Recipe by Rejuvenated For Life at