I don’t know about you but I’m a total ‘serial snacker’ and I just can’t imagine how some people can last from one meal to another without snacking in between. Please give me some tips if you’re one of those strong-willed people!
Hummus must be one of my favourite snacks thanks to how versatile it is – whether it’s served as a dip with raw vegetable sticks, a spread for rice cakes and toast or as a filling for stuffed aubergines or jacket potatoes. I love it ALL! However, as much as I love the traditional chickpea hummus, it doesn’t always agree with me, so I have to be mindful about how much of it I consume (which is a little hard to control sometimes, especially when it’s a girls night in with nibbles (which always involves hummus!) and an occasional glass of wine or two). Needless to say, this free from pulses dip is my new go-to snack which I’m slightly addicted to.
Cauliflower hummus will keep in the fridge for 3 to 4 days. I sometimes make a big batch of it and keep a jar in the freezer – just let it thaw overnight in the fridge when you’re ready to use it.
In this recipe I used fresh coriander, however feel free to replace it with any other herbs you like – parsley or basil will work well too.
For those of you who are following anti candida diet, this is a perfect snack even during the cleansing stage.
I hope you enjoy this delicious snack. If you are re-creating this recipe, I’d love to see your take on this, so be sure to tag me on social media and use the hashtag #fitfoodienutter so I can find your beautiful creations.
- 160g cauliflower (1 medim size cauliflower)
- 2 tbsp olive oil
- 1/2 tsp ground turmeric
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/4 tsp chilli powder
- Juice of 1 lemon
- 1 tbsp pine nuts
- A bunch of fresh coriander (or parsley)
- 3 1/4 cup water* (see instructions)
1. Preheat the oven to 180C and line a baking sheet with parchment paper.
2. Cut the cauliflower into small florets and place in a bowl big enough to hold all the cauliflower. Drizzle the cauliflower with 1 tbsp olive oil, sprinkle with ground turmeric, salt & pepper and mix with your hands to ensure it’s coated evenly.
3. Arrange the cauliflower on a baking sheet and place in the oven at 180C for 13-15 minutes until it’s golden brown. Let cool for a few minutes.
4. Transfer the roasted cauliflower into a food processor. Add the remaining 1 tbsp olive oil, garlic powder, chilli powder, lemon juice, pine nuts and coriander and blend for around 3-5 minutes until everything is well combined. You might want to stop your blender a few times to scrape the cauliflower off the sides.
5. Whilst the motor is still running, start slowly adding the water, a little at a time. Keep adding the water until you reach the desired consistency. I like my hummus slightly on the wet side, hence I added quite a bit of water. You might find that you’ll use less (or more) as it depends on how thick or thin you like your hummus.
6. For best results, chill in the fridge for an hour, however if you’re impatient like me – it tastes just as good straight from the blender. Enjoy!