One of my favorite things to eat is Hummus, and I love chickpeas but like most legumes, they make me bloated. This is one of the many things I learned on my journey through Whole30. It’s been almost 5 years since I did my first whole30 and also a few years since I started to learn about the Paleo diet, I still get blown away by the versatility of some vegetables and nuts.
Example A: Cauliflower
There are so many things you can make with Cauliflower! Tortillas, pizza, mash potatoes, rice, hummus! I was so excited when I saw cauliflower hummus at the grocery store but as I was reading the ingredients I noticed it also had beans, which it’s totally fine except beans are also legumes and legumes=bloated belly. So, I decided to come up with my own recipe.
As good as cauliflower is…let’s be honest, it’s not the tastiest vegetable, so I thought about a foolproof combination to boost the flavor in this hummus. Roasted garlic and jalapeño, o yeah! (insert happy dance here).
However, if you and legumes are besties and want to make regular chickpea hummus with roasted garlic and jalapeño, keep reading! I’ll tell you how to substitute.
Cut a big head of cauliflower into florets and steam it for about 20 minutes or until fork tender.
While the cauliflower is cooking preheat your oven to 400 degrees. Lined a baking sheet with parchment paper and set aside. I halved 3 jalapeños and removed veins and seeds. Peel four garlic cloves and transfer everything to the prepared baking sheet.
Note: By removing seeds and veins you’re removing what makes the pepper hot so don’t worry, this hummus is not. Another very good tip is, when choosing jalapeños, look for the ones with smooth and shiny skin and have a long stem. Those are the mild peppers.
Stay away from these guys! unless you’re into heartburn. See those cracks on the skin? Ay, ay ay!
Spray the peppers and garlic with cooking spray (I use avocado oil) and bake for about 15 minutes turning them over once during the process.
Give the peppers and garlic a rough chop and reserve 1 tablespoon for garnish.
In a food processor add the cauliflower, tahini paste, chopped jalapeños and garlic, the juice of 1 lemon and 1 1/2 teaspoons of salt. Process until smooth.
Like this. Yum! Give it a taste and adjust seasoning if needed. Chill in the refrigerator before serving. Drizzle with a little olive oil and garnish the reserved chopped jalapeños.
I like to serve this hummus with homemade gluten free tortilla chips:
I lined a baking sheet with parchment paper. Cut 5 tortillas in quarters and arrange them on the cooking sheet in a single layer. Spray both sides of the tortillas with cooking spray and season them with seasoned salt and paprika. Bake for about 10-15 minutes at 400 degrees or until brown and crispy. Turn once while cooking. Let cool completely and enjoy!
You can also serve this Hummus with a platter of crispy vegetables if you want to keep it low carb. Cucumber, bell peppers, and jicama are great options.