Description
A multi-purpose, nutritious lectin-light hummus that you can use to brighten up your meals.
Ingredients
- 1/2 cup roasted red bell pepper (skins and seeds removed)
- 2 cups roasted cauliflower
- 1 big roasted red onion
- 4 roasted garlic cloves
- 3 tablespoons roasted / baked sweet potato
- 1 tablespoon tahini
- 1/2 teaspoon cumin powder
- juice from one lime
- 1/4 cup extra virgin olive oil
- 2, 3 tablespoons water
- salt and pepper to taste
Instructions
TO ROAST THE VEGGIES
- Preheat the oven to 400F.
- Add the veggies to a baking tray: cauliflower in small florets, whole garlic cloves, red onion wedges and sprinkle with salt and pepper, drizzle with extra virgin olive oil and add more of your favorite herbs (I like to use herbs de Provence, rosemary or oregano).
- Mix well to get everything coated and roast for about 30 minutes, stirring after 15 minutes.
- You can put one small sweet potato (cut in half or cubed) at the same time to bake with the veggies, or you can make more in advance as part of your meal prep.
MAKE THE HUMMUS
- Add 1/2 cup of roasted sweet bell pepper in a blender, add the rest of the ingredients, saving some on the side for garnishing. Blend well until creamy and smooth. Taste and add more seasoning to your taste.
