Every so often I need a break from traditional chickpea hummus because in our home, we eat a lot of this stuff. There are no chickpeas in this recipe, but it’s just as fulfilling and creamy. Cauliflower is the main ingredient here, but if you suspect it won’t be as tasty, think again! This low-carb, bean-free hummus is so delicious you may actually prefer it to the traditional kind.
If you have the time and want to take this recipe to a whole new level, I recommend roasting the garlic because it sweetens and mellows the taste (see page 77 for instructions on roasting garlic). And if you’re strapped for time, instead of roasting the cauliflower, you could boil it for five to seven minutes, until it’s fork-tender. However, it will not be as flavourful. This dip is absolutely delicious with a platter of crunchy raw vegetables and my Rosemary Beet Chips.
Excerpted from The Joyous Cookbook by Joy McCarthy. Copyright © 2019 by Joy McCarthy. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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