Bean-Free Paleo Hummus

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Let’s get something straight…hummus is awesome. I have nothing against it (other than the fact that it is way too easy to polish off half of a container by yourself if you’re not careful). The reason I decided to experiment with this recipe is twofold. One-we don’t eat legumes anymore, so that means hummus is out. Two-I pretty much consider cauliflower to be my own personal plaything and I will do with it whatever I choose. I still get surprised at the things I am able to pull off with cauliflower. (If you haven’t seen my Almond Joy Candies using cauliflower as the filling, than you cannot possibly know how amused I get when I Houdini this cruciferous veggie into completely different things). I can pretty much fool almost anyone with my cauliflower antics.  How do I know…well- my husband has a cauliflower radar. He’s not a fan of my beloved vegetable. So if I can fool him, you can certainly have some fun with your veggie-hating clan. This dip ends up being lower in carbs and calories with loads of health benefits.

And why do I love this veggie oh-so-much? It’s a powerhouse of nutrition rich in carotenoids, lutein, vitamins C, E, K, and folate, as well as fiber. It has anti-inflammatory effects,  antiviral and antibacterial effects, can inactivate carcinogens, and inhibit tumor growth.

Bean-Free Paleo Hummus

By October 23, 2015

My family thinks this tasted just as good as hummus. I did too! Let me know what you think!

  • Prep Time : 5 minutes
  • Cook Time : 35 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 8-10


  1. Preheat oven to 400 degrees F.
  2. Spread florets across a nonstick baking sheet and spray with cooking spray. Sprinkle with garlic powder.
  3. Roast for 35 minutes. Remove and cool.
  4. Place in a food processor with remaining ingredients and process until smooth, or the texture of hummus.
  5. Spoon into a bowl, and serve. (You could drizzle olive oil on top).
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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