It looks and feels like a traditional hummus made with chickpeas yet the ingredients might surprise you. Instead of using legumes as a base, which can often irritate the gut and cause indigestion, I used soaked cashews, roasted cauliflower and garlic which worked beautifully together to create a fluffy and tasty hummus like dip.
What’s good about it: This version of hummus is rich in with vitamin C, vitamin B-6, iron, calcium and magnesium as well as healthy fats from olive oil and tahini – not bad for a humble dip. Eat with raw vegetables sticks for extra dietary fibre and antioxidants.Rich in: Vitamin C, Vitamin K, Vitamin B6, Magnesium, Phosphorus, Zinc, Copper, Manganese,Thiamin.
- 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
- 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.
- 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.