Happy Tuesday! Gosh, how is it already Tuesday sigh…..Back to work in 2 days. I really enjoyed my time off for my birthday. It was definitely an eventful weekend. I’m back today with another recipe. this recipe is actually a recipe that I already created and shared directly on Instagram but that specific recipe is not for the plant-based whole30 folks. The old recipe actually included chicken. I decided to share a plant-based version. Omg this cauliflower and beet hummus with shawarma spiced chickpeas is the bomb.com
Hummus is a dip that is often made with chickpeas, tahini, lemon juice, and spices. Instead of using Chickpeas to make the Hummus, I chose to use cauliflower because in the original Whole30 chickpeas are not allowed.
Cauliflower: Cauliflower is 92% water, low carb, and low protein. The cauliflower head is versatile. It is a gluten-free alternative to rice and flour. You can roast it, grill it, broil it, fry, steam, pickle, mash, and also can be eaten in raw form. It is great in its many ways as a side dish. It was very creamy when pureed which made it a perfect base for this hummus.
Beet: Due to its beautiful color it can be used to make wine, as food coloring, as a flavor enhancer in tomato paste, sauces, desserts, jams, jellies, ice cream, candy, and more. It is low in carbs and high in water. It is rich in folate and manganese. In this recipe, the beetroot provides a slightly earthy flavor to the hummus and beautiful pink color.
Roasted Chickpeas: Chickpeas are in the legume family. They are high in protein. Its used often in Mediterranean and Middle Eastern cuisines, they are also very popular in India. Hummus is often made with chickpeas. In this recipe it serves as our protein since beets and cauliflower are low protein. Chickpeas are used to make flour, falafels, salads, soups, stews, and curry. Another name for chickpeas is garbanzo beans.
Chickpeas can take a little long to cook, so in this recipe I used canned chickpeas which are already cooked. This recipe is whole30 so which means no bread of any kind. This dip can be enjoyed on sweet potatoes, tostones which are twice fried plantains pictured with the hummus, also a great dip for veggies. Go ahead and try it. Comment and rate. Thank you.
Cauliflower beet hummus
- 1 medium cauliflower cut into florets, washed and cleaned
- 1 small beet peeled and cut into four
- 1.5 tbsp tahini
- 1/4 cup reserved water
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp ground cumin
- 1/2 tsp sea salt pls additional
- 1.5 tbsp olive oil
- 2 tsp minced garlic
- 1 15 oz can chickpeas skin peeled, rinsed and dried
- 1/4 tsp all spice
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- 1 tsp olive oil
- 1 Persian cucumber chopped
- 1/4 cup cherry tomatoes chopped
- fresh chopped parsley
- Bring a medium pot filled with water to boil. Add the cauliflower florets and beets, cook 20-25 minutes. When done drain, and place the beet in a high powered blender or food processor and puree. Place the cauliflower in a cheese cloth and remove excess water. Add to blender, and add the rest of the ingredients except for the olive oil. Blend until smooth, add additional water as needed. Next gently drizzle the olive oil.
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. drizzle chickpeas with olive oil then toss with spices. Spread chickpeas on baking sheet. Bake for 25-30 minutes.
- Scrape the hummus into a serving bowl. Use a spoon to smooth out and make a pit. Drizzle with additional olive oil. top with roasted chickpeas, cucumbers, and tomatoes. Garnish with parsley. Enjoy with veggies, tostones, and atop sweet potato toast. Keep covered and refrigerated up to 3 days.
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