This paleo cauliflower hummus with kale pesto swaps out white beans for cauliflower, and is topped with a garlicky kale pesto for a healthy low carb snack.
I've been tinkering with a paleo diet, and I have to say, I've been feeling really good. Since I already eat pretty clean, the only step left for me before fully turning paleo was to remove grains and legumes. Legumes includes beans, and therefore hummus, and white bean spinach dip and black bean guacamole - some of my favorite healthy snacks. In order to not have an afternoon hunger crash, I did some veggie for bean swapping to come up with this paleo cauliflower hummus with kale pesto.
Beans are super easy and convenient, but they often leave me feeling bloated and sluggish - not exactly how I want to feel after eating. I always feel pretty great after eating vegetables, so I knew I couldn't go wrong with more veggies in a healthy snack.
Cauliflower is quite the super vegetable. It's king of healthy food swaps like in a gluten free cauliflower crust pizza, or everyone's favorite grain free cauliflower rice or even the healthier mashed potato replacement of cauliflower parsnip puree. Yeah, cauliflower checks out. I'm a long time fan.
The cauliflower brings the creaminess, and the tahini, lemon and cumin bring the traditional hummus flavor. You can eat it straight up like this, but I wanted a little more punch, so I added a dairy free kale pesto to the top. I can, and have, eaten this snack straight up with a spoon. If you're having company, feel free to fancy it up with celery or carrot sticks, or gluten free crackers like my kale rosemary super seeds. This cauliflower hummus would also look pretty in endive with the kale pesto drizzled down the middle.
Paleo or not, enjoy this lower carb cauliflower hummus with kale pesto!
Cauliflower Hummus with Kale Pesto
1 medium cauliflower, greens and core removed
1 small head of garlic
2 teaspoon + 1/4 cup extra virgin olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
Salt and pepper to taste
1/4 cup pine nuts, lightly toasted
1 cup fresh dino kale, stems removed
1/2 cup parsley
1/2 cup mint
2 garlic cloves
2 tablespoons fresh lemon juice
1/4 cup olive oil
Preheat the oven to 400F. Place the cauliflower florets on a Silpat or a parchment lined baking sheet. Pour 1 teaspoon of olive oil on top and season with salt and pepper. Take the garlic head and cut off the top so that the heads of each clove are exposed. Drizzle with the other teaspoon of olive oil and wrap in tinfoil. Place on the baking sheet with the cauliflower and put in oven and bake for about 30 minutes, or until the cauliflower is soft, then remove and allow to cool.
Remove the garlic cloves from the paper and place in a high speed blender along with the cauliflower, 2 tablespoons olive oil, tahini, lemon, cumin, 1 tablespoon of water and salt and pepper. Blend until creamy. Add the remaining 2 tablespoons of the olive oil and taste. If a thinner consistency is desired, add more water. Adjust seasoning as necessary.
Place the kale, pine nuts, parsley, mint, garlic, lemon juice and half the olive oil in the cleaned out high speed blender or food processor. Blend the mixture while adding the remaining olive oil until desired consistency is reached.
Take the cauliflower hummus and put in a bowl and top or swirl the kale pesto through (you may have extra pesto leftover). Serve with carrots, celery, gluten free crackers or a spoon!