A fun twist on your classic hummus recipe. Completely vegetable based you can feel great about eating the entire bowl!
Do you love hummus? It is such a yummy option when you want to a healthy snack that you don't need to feel guilty about indulging in.
Now, sometimes even good things need a shake up from time to time so that is where the cauliflower hummus comes in. Cauliflower is such a wonderful medium for so many things - cauliflower mashed potatoes anyone. So when it comes to hummus cauliflower is a great way to inject additional vegetables into your favourite snack.
Now the other great thing about this combo is the sweet potato chips. They are baked not fried so you can also feel great about eating these rather than a traditional cracker or chip. The hit of rosemary is the perfect addition to these little treats so go ahead and bake up some chips and have a snack today!
prep time 20 minutes
cook time 40 minutes
total time 60 minutes
1 medium head of cauliflower
2 cloves of garlic
6 tbsp olive oil
1/2 tsp cumin
2 tbsp water
slivered almonds to garnish
salt + pepper to taste
1 large sweet potato
1 tbsp rosemary
Preheat oven to 350. Cut cauliflower into florets and place on a baking sheet. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 20 minutes or until tender.
In a vitamin or food processor place coated cauliflower, garlic, 2 tbsp olive oil, juice of 1 lemon, cumin + water. Blend until cauliflower is smooth and all chunks are gone. Add additional water if needed to help smooth out the texture. Season with salt + pepper to taste. Place in serving bowl and drizzle with olive oil and garnish with slivered almonds.
Increase oven temperate to 425. Wash and try sweet potato. Using a very sharp knife slice into 1/8 - 1/4 inch rounds. Place on a baking sheet in a single layer and brush with olive oil. Sprinkle with salt and finely chopped rosemary. Bake for 7 minutes, flip then bake another 7 minutes checking often so that they do not burn. Serve immediately.