Perfect for dipping fresh vegetable sticks and very easy to prepare, with basic ingredients. Ideal as a light snack, nutritious and healthy lunch, or balanced snack.
INGREDIENTS FOR THIS RECIPE
- 400g cauliflower
- 90g carrot
- 1 clove of garlic (only if tolerated well)
- 1 tablespoon extra virgin olive oil
- Salt
- 1/2 teaspoon turmeric
Observations
Remember that you can enjoy it with slices of our buckwheat bread or sticks of your favorite vegetables (crudites).
INSTRUCTIONS
- Preheat the oven to 200°C.
- Clean and prepare the cauliflower, carrots, and garlic clove. Place them in an oven-proof dish and drizzle with extra virgin olive oil, turmeric, and salt. Feel free to add other tolerated spices!
- Bake for about 40-50 minutes until the cauliflower begins to lightly brown. Remove from the oven and let the vegetables cool slightly.
- Place the vegetables in a container suitable for a hand blender, making sure to include all the turmeric-flavored oil. Blend until smooth and creamy. Add more extra virgin olive oil or water if you desire a smoother consistency.
- Cut fresh vegetable sticks and dip them into this delicious cauliflower and carrot hummus.
BONUS
- You can drizzle some extra oil when serving and add decorative spices for that restaurant-worthy touch.
- Check out our blog for a buckwheat bread recipe if you want to use this hummus as a topping for your toast.
Enjoy this flavorful and nutrient-rich recipe, perfect for satisfying your snack cravings or as a light and delicious meal.
This recipe is low in histamine (not exempt) and is for informational purposes only, so it should not be considered a nutritional prescription. Consult a professional to customize your diet and enjoy a varied and suitable gastronomy. Seek professional guidance to customize your diet and enjoy a diverse and suitable gastronomy.
