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.
- 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
- Preheat the oven to 200°C.
- 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.
- Remove and set aside to cool for 10 minutes.
- 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.
- Taste and add more lemon juice, salt and pepper to taste.
- Enjoy in place of regular, supermarket bought hummus that contains preservatives. Eat with vegetable sticks or some rice crackers for a treat.