Guest Post: Avocado Cauliflower Hummus

I bring to you all a very special guest post today, courtesy of Tess from Hold the Grain. Tess is pretty much a clean eating rock star and has the most insane recipes on her blog. She's one of my favorite bloggers and Instagram users, as she shares great recipes that not only feature real, whole food, but that are also easy to follow and assemble. We share a similar viewpoint that eating clean should be nutritious and delicious, but also simple. The Avocado Cauliflower Hummus she has put together for Let There Be Bacon is pretty outstanding...in fact I made it the day she sent me the recipe and can attest to its glory. Head to Hold the Grain to see more awesome recipes. Thanks, Tess!

Hi, everyone! I’m Tess from over at Hold the Grain. It’s great to be writing a guest post for Finley and all of her readers (you guys!). All of her recipes look delicious, and I hope that you will enjoy this one too!

When I first went gluten free, hummus became a staple in my diet. At the time I didn’t realize that legumes were also an issue for me, and I don’t think I went more than a day without hummus and carrot sticks with lunch. Fast forward to now, and I haven’t had hummus in over a year. Sometimes I really miss the taste, and having a thick, creamy dip to dunk my carrot sticks in.

Cauliflower is pretty much a life saver. I mean, you can make so many things with cauliflower, including a replacement for hummus! By combining roasted cauliflower with avocado, tahini and olive oil, you get a thick, creamy and nutty alternative to traditional hummus.

 

Ingredients

  • 1 head of cauliflower (about 4 cups)
  • 1 tbsp avocado oil (or other heat-stable fat of choice)
  • 2 small Hass avocados
  • 2 tbsp tahini
  • 2 tbsp olive oil + extra for serving
  • Juice from 1 lemon
  • 1-2 cloves garlic
  • 1 tsp black pepper
  • 1 tsp cumin
  • Salt to taste

Method

  1. Preheat oven to 400 degrees. Chop the cauliflower into florets and toss with avocado oil. Roast until soft and lightly browned, about 30 minutes. Let cauliflower cool for 5-10 minutes.
  2. In a food processor, combine the cauliflower with all of the remaining ingredients and process until smooth.
  3. To serve, top it with a dash of extra olive oil and salt and pepper.
  4. Enjoy it as a dip for vegetable sticks or chips (plantain chips taste especially good here) or as a spread on a lettuce wrap/grain-free sandwich!

Notes

To make AIP compliant, replace the tahini with extra olive oil and omit the cumin.