Hummus… An absolute staple in this part of the world. Of all the changes we had to make to become Paleo and of all the things you learn to avoid when eating out, hummus has been one of the hardest! People seem to be quite used to us not eating bread, rice or pasta but they cannot get their heads around no chickpeas.
I’ve tried making a few variations of hummus and so far I like this pumpkin and cauliflower mix the most. I doesn’t taste exactly like hummus but is a delicious smokey, hearty dip.
2 heads of cauliflower (one for blending and the other for dipping)
300g of pumpkin or butternut squash
1 1/2 tablespoons of tahini
Lots of olive oil, I didn’t measure it as you just keep adding until the texture is right
1-2 teaspoons of smoked paprika
Juice of half a lime or 1/4 of a lemon
1-2 cloves of garlic
Preheat the oven to 180 degrees and start by chopping your cauliflower and pumpkin into bite size pieces. Drizzle with olive oil and sprinkle with salt, pepper and paprika. Place in the oven for 45 mins until just starting to crisp – turning once.
In a blender whizz 1 or 2 cloves of garlic with a tablespoon of olive oil and 1 1/2 tablespoons of brown tahini paste (sesame paste) gradually add around half of the cauliflower and half of the roasted pumpkin alternating between them and olive oil until you reach the desired consistency. Taste and add lime juice, more paprika and salt if desired.
Serve with vegetable crudities and the left over roasted cauli /pumpkin, deelish!