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.