My friend Michelle told me about this Paleo hummus recipe, and said it tasted very much like the real thing. I like a good hummus served with vegetable crudite, as a snack or an appetizer shared with friends. These days my snacks during the week have been repetitive and boring, so I thought I’d mix it up and make this.
A couple things I modified for this recipe: 1. I roasted the garlic to give it depth of flavor, and 2. I added more EVOO to smooth it out. Roasting garlic is easy, and I recently read you can roast peeled cloves in the oven. I was surprised to discover I preferred this Paleo version of hummus to the real thing. It’s lighter and has better flavor in my opinion.
Speaking of Paleo, I bet you’re all wondering what happened to the Paleo challenge? Beer. Beer is what happened. I didn’t do so well with the re-test, but I can honestly say that there were a few positive changes that took place:
- I looked better. I lost an inch give-or-take on my hips, and baby, my hips don’t lie.
- I felt better. Consuming fresh vegetables and a healthy mix of protein and fats kept me balanced and improved the way I felt on a daily basis. Especially after workouts – less sore, less fatigued, etc.
- I ate better. I cut out (almost) all the awful things I mindlessly eat during the week. No soda, no Snickers, no corn chips, etc. But the social cocktails and beers were tough to give up during the summer, especially around both the 4th of July and my birthday. FAIL.
After experiencing these changes, I decided to continue a variation of the Paleo diet, allowing myself some “cheats” now and then. For example, I’ll limit the amount of grains I consume to pre-race carbing, limit the amount of alcohol I consume (hahah no really), increase the amount of H2O I drink daily, continue to add larger portions of vegetables to my diet, etc. But on occasion, I WILL eat a good hunk of cheese or a scoop of ice cream. That’s just how I roll.
- 1 head of cauliflower, cored and cut into 1-1/2 inch florets
- 2 tablespoons EVOO
- 2 teaspooons ground cumin
- Sprinkle of Kosher salt and freshly cracked black pepper
- 1/2 cup of Tahini (can be found at Whole Foods or Fresh Market)
- 3 cloves of garlic, roasted
- Juice of 1 lemon
- 1/2 teaspoon paprika
Preheat your oven to 400˚.
Toss cauliflower with the cumin, olive oil, salt and pepper, then spread out evenly on a foil-lined baking sheet. Bake until cauliflower is browned and tender, about 25-30 mintues, flipping halfway through.
Combine Tahini, garlic, lemon juice, paprika and cauliflower in a food processor or blender until desired consistency is reached, adding extra EVOO, if necessary.
I served mine with fresh cut veggies, but you could spread it on a sandwich, add to half an avocado for a light meal, or mix with chopped eggs or chicken for a quick salad. Orrrrrr just eat it with a spoon.