I love that this hummus is just cauliflower – no chickpeas so no soaking or prep work required!
The cauliflower hummus at The Little Beet Table is served with gluten free pita and is topped with red onion, dill, popped sorghum, sunflower seeds and pumpkin seeds for added crunch.
Inspired by my favorite dish at The Little Beet Table, which is an entirely gluten-free restaurant, they roast the cauliflower until it’s super golden brown and tasty.
While I roast mine as well, you could steam it for a faster cook time and to maintain some of the healthy enzymes that comes from raw or quickly steamed foods.
Ingredients
1 medium head of cauliflower, chopped into florets
¼ cup of tahini
2 cloves of garlic
2 tablespoons lemon juice
salt & pepper to taste
You could also add some cayenne or curry powder as the cauliflower makes a great base!
50 minutes, makes about 1 1/4 cup
Instructions
Pre-heat the oven to 450 degrees. Place cauliflower florets in an oven-proof dish. Cook for 40 minutes or until golden brown to your liking.
Add roasted cauliflower, tahini, garlic, lemon juice and salt & pepper to a blender. You can add a splash of coconut aminos (a gluten and soy free alternative to soy sauce) or water if you need to get the blender going.
Serve room temperature with fresh veggies, pita or use as a spread on sandwiches.
Aside from their amazing cauliflower hummus (and beautiful décor & interior), I love the beet burger – served on a gluten-free bun, of course! Be sure to check them out as they have something for everyone – vegan, seafood, meat and every item is gluten free.
The Little Beet Table has locations in both NYC, 333 Park Avenue, and Chicago, 845 N State Street.