One of the hardest things for me to give up when I started the Whole 30 eating program was the legumes! I love them and used them in so many recipes! I was so happy when I stumbled across this AMAZING RECIPE over at shuangyskitchensink.com. Thank you for posting!
"When I think of Hummus, I think of chickpeas...which is not allowed on Whole 30 or Paleo, because they are processed. The substitute this recipe uses will surprise you!"
The only think I have changed from the authors recipe is the addition of some essential oils. I LOVE to cook with my oils! The flavor profile they bring to a dish is unmatched. Be sure you visit the authors page for some great photos of this recipe along with some others that I will be trying for sure!
YIELD: 6 servings
PREP TIME10 minutes TOTAL TIME10 minutes
1 ripe medium avocado
2 cups steamed cauliflower
1/2 cup cilantro (optional)
2 heaping Tbsp tahini
1/4 cup olive oil
1 small clove of garlic
1/2 tsp cumin
salt and pepper (to taste) (I like Redman Real Salt for everything I make)
1/2 lemon (squeezed)
Dashes of smoked paprika on top
1 drop of doTERRA Black Pepper essential oil
1-3 drops of doTERRA Lemon or Lime essential oil
Pulse all the ingredients for this avocado hummus recipe in a food processor.
Scrape the food processor wall a few times to make sure there are no chunks left.
Store in an air-tight container in the fridge for 3-4 days (It is normal that avocado hummus turn brown pretty quickly. Adding the lemon or lime oil will slow that down a lot!)
ENJOY this paleo hummus with sweet potato fries, almond flour crackers or your best bet....fresh vegetables!
Again, This is NOT my recipe. Go visit the author's page for some more really delicious sounding creations! I know that I will!