I’ve been eating hummus for breakfast, lunch and dinner for almost eight years (not really, but you get the idea). So cutting it when I found out nightshades and legumes might be the causes of my inflammation and mysterious weight gain, was probably a shock to my system.
But honestly, I don’t really miss hummus, I miss more the experience of dipping (pita bread) in a creamy sauce. I’ve tried the only cauliflower hummus before but I was not really convinced, but this time I’m onto something good.
Cauliflower and artichoke hummus – A nutritious, lectin-free spin on a Mediterranean staple
This combination of artichokes, roasted cauliflower, roasted garlic and tahini works really well, and even more with a touch of nutritional yeast. To me roasting the cauliflower with nutritional yeast and garlic, not steaming or boiling it, is essential for extra depth of taste. You may even throw some olives into the mix, but I decided to keep them out for color reasons.
This was part of a bigger Mediterranean-style meal, with a nightshade-free greek salad, pita bread made with cassava flour, and sage mustard crispy chicken wings with green dipping sauce. The next day we had the same cauliflower hummus with homemade almond flax meal crackers.
More hummus recipes
For more hummus recipes try the Lectin-Light Roasted Vegetable Hummus and the Sweet Potato Hummus with Roasted Garlic.
Cauliflower and Artichoke Hummus with Roasted Garlic
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Multiple
Description
A nutritious, lectin-free spin on a Mediterranean classic. Serve this hummus with a nightshade-free Greek salad, pita bread made from cassava flour, and crispy chicken wings.
Ingredients
- 1 big head cauliflower, florets, washed and dried
- few garlic cloves, unpeeled
- 3–4 tbsps nutritional yeast
- avocado oil for baking the cauliflower
- Salt & pepper (for baking the cauliflower)
- one, 9oz jar marinated artichokes, drained and pat dried
- 1/4 to 1/2 cup extra virgin olive oil
- fresh lemon juice, to taste
- salt and pepper, to taste
- 1/4 tsp mustard powder
- 2 tbsp tahini
- 3 roasted garlic cloves
Instructions
- Preheat the oven to 375F.
- Add the cauliflower florets to a baking sheet, drizzle with avocado oil, add nutritional yeast, salt and pepper and mix and coat well. Add the un-peeled garlic cloves in between the cauliflower.
- Cook for about 40 minutes or until the cauliflower gets a little bit of color. Take out and let cool.
- Drain the artichokes and squeeze some of the water out, pat dry with a towel or paper.
- Peel 3 of the roasted garlic cloves.
- Add all the cauliflower, peeled garlic cloves and artichokes to a food processor and mix until pureed. Start adding the olive oil and continue to mix until you get a smooth texture. Add lemon juice, mustard powder, tahini, salt and pepper, pulse one more time. Transfer to a serving bowl or a glass storage container.
Notes
One hour total time might seem like a lot, but the 40 minutes the cauliflower and garlic are roasting in the oven you can use to do something else, so it doesn’t really take one hour to make this simple dish.
23 Comments
Leah
September 5, 2018 at 4:08 pmSo delicious and easy to make !! I did end up freezing on container. My family is visiting next week and I want my sister to try this! Yum!!
Leah Bruhn
September 3, 2018 at 3:23 pmI made this today (I did end up roasting the cauliflower). Can I freeze the hummus? I would freeze it and then take it out when needed a thaw in the refrig.
Claudia
September 4, 2018 at 8:40 amYes you can! Totally.
Catol
August 3, 2018 at 2:58 pmI miss hummus so much. just what is nutritional yeast and why should I have it in my pantry? and what do you scoop it up with?
Claudia
August 3, 2018 at 5:01 pmNutritional yeast is deactivated yeast and it’s used mainly by people not eating dairy and meat to enhance the flavor of their foods. It has a nutty / cheesy taste but don’t expect to truly replace dairy. It’s super reach in B vitamins so is a good addition to your diet, weather you are dairy restricted or not. I hope this helps.
Leah Bruhn
July 23, 2018 at 5:14 pmHi! I wondered if I could use frozen cauliflower instead of fresh? It is so hot here in AZ that I don’t like to turn on my oven to cook the cauliflower. Thanks,
Claudia
July 23, 2018 at 10:48 pmHi Leah, I am personally not a fan of frozen cauliflower, I find it watery. I think the cauliflower needs to be dry and roasted for this to come out as I would like to. But feel free to experiment, you never know. I hope this helps xx.
Bobbie Mohr
July 17, 2018 at 9:39 pmThanks for posting all of this helpful information. I am going to start the cleanse reL soon. I am still reading the book and started buying some of the things I will need. The recipes look great!
Claudia
July 20, 2018 at 12:26 pmThank you Bobbie, I’m happy I can be of help. Good luck and please keep us updated with your progress. <3
Cynthia Vanaria
May 17, 2021 at 4:17 pmI just bought your cookbook to thank you so much for this INVALUABLE HELP. Today is day 1 of the 3 day cleanse and my quest for better health: no 24/7 severe acid reflex, no inflammation, no arthritis, no heart palpitations–why not give it a try! I have refused all medications (unless absolutely critical for survival) because I want to live as natural a life as possible without side effects. We shall see. For the past 9 days, I tried a modified Dr. Gundry and the acid reflux relief is astounding! I have great hope!
Claudia
May 18, 2021 at 8:11 amHi Cynthia, I wish you all the best in your health quest. I understand you with the acid reflux. I used to have the same problem.