Roast sweet potato and cauliflower hummus

Hummus is a tasty great snack, but it’s not necessarily a health food as is often claimed. Chickpeas are ok in moderation, but they are not really a source of protein, more carbohydrate. Like other grains and legumes chickpeas also contain some indigestible particles and anti-nutrients so they aren’t the best for digestion. Furthermore, supermarket bought hummus contains preservatives and other flavour enhances that we would do best to avoid.

In response I have created a chickpea-free, delicious hummus recipe. Cauliflower is a great substitute and when combined with the sweet potato is perfection! Whip up a double batch and keep some in the freezer for a truly healthy, tasty snack.

20

minutes prepation

20

minutes cooking

8

servings

Ingredients

  • 1 tbs coconut oil
  • 1 sweet potato, peeled and roughly chopped into 1cm pieces
  • 1 ½ cups cauliflower (head and stalk), roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 ½ tbs tahini
  • 1 tsp lemon juice
  • ½ tsp cayenne pepper
  • 1 tsp extra virgin olive oil
  • salt and pepper

Method

  1. Preheat the oven to 200°C.
  2. Coat the sweet potato, cauliflower and carrot in the melted coconut oil. Season with salt and pepper and roast for 20 minutes or until the vegetables are tender.
  3. Remove and set aside to cool for 10 minutes.
  4. In a food processor blend all the roasted vegetables, the tahini, the lemon juice, cayenne pepper and a generous sprinkle of salt and pepper. Add a dash of olive oil and blend until the consistency is smooth.
  5. Taste and add more lemon juice, salt and pepper to taste.
  6. Enjoy in place of regular, supermarket bought hummus that contains preservatives. Eat with vegetable sticks or some rice crackers for a treat.
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