As spring approaches, I crave more fresh, crisp veggies, especially as an afternoon snack. But, slices of bell pepper and cucumber alone won't fill me up.
This Cauliflower Curry Hummus provides all the flavor of traditional chickpea hummus -- using tahini, garlic, lemon -- and adds a kick with the addition of curry powder!
And while we're tossing traditional hummus on it's head, I tossed in my favorite duo -- roasted garlic and caramelized onion. Seriously. Everything is better with garlic and onion.
Serve this hummus as an appetizer or just a quick afternoon snack with fresh, sliced vegetables like bell peppers or cucumbers, or even your favorite chip!
Cauliflower Curry Hummus with Glazed Onions
Recipe type: Soup & Side, Appetizer
Cuisine: Gluten-free, Paleo, Whole30, 21DSD
Prep time: 5 minutes
Cook time: 20 minutes
Makes 6 servings
1 serving : 148 calories // 4 C // 14 F // 2 P
- 1 small head of cauliflower, chopped into small florets
- 2 garlic cloves, minced
- 1 TBSP. avocado oil
- 3 TBSP. finely diced onion
- 3 TBSP. tahini paste
- 3 TBSP. avocado oil
- 2 TBSP. juice of lemon
- 1/2 tsp. curry powder
- 1/2 tsp. salt
Top with finely sliced scallions
- Chop cauliflower into small florets. Place the cauliflower florets in a steamer basket. Cover and steam until the florets are soft, but not mushy -- approximately 8-10 minutes.
- While the cauliflower is steaming, lightly roast the minced garlic. In a small skillet over medium-high, toss garlic for 15-20 seconds or until fragrant. Remove from heat.
- In the same small skillet over low-medium heat, pour in 1 TBSP. avocado oil and add finely diced onion. Sauté for 8-10 minutes, until onion is caramelized.
- Place the steamed cauliflower florets and roasted garlic into a food processor and process until the cauliflower is nearly smooth.
- Add remaining ingredients to the food processor: tahini paste, avocado oil, lemon juice, cumin, curry powder and salt.
- Place hummus in a serving dish and top with glazed onion and sliced scallions.