I’ve been waiting for months to share this recipe with you! It’s been percolating in my mind ever since I created my Cauli-freddo sauce recipe, but until I saw a beautiful photo of a WHOLE roasted cauliflower, I wasn’t quite sure how I’d make my paleo hummus distinct from other blended cauliflower recipes.
If you follow me on social media, you saw my hint at today’s recipe. It was a whole roasted cauliflower right out of the oven.
It might look burnt, but it’s not — it’s covered in smoked paprika! Using a Misto sprayer (affiliate link), I sprayed a touch of avocado oil all over the surface of the cauliflower, then sprinkled smoked paprika. It smelled so amazing I took a bite of it just like this — this simple dish could be a side all its own! It was awesome. But that’s not all I’m sharing with you today.
Why Paleo Hummus: Legumes and Digestion
Since I’ve been on a gut health kick lately, I wanted to share a belly-friendly hummus recipe for folks who sometimes have trouble digesting beans. (There’s a reason Bean-o is a best-selling product!) While research shows that legume consumption is correlated to increased longevity across the globe, for some people they just don’t work — and I’d go as far as to say that especially chickpeas don’t work. I’ve known Ayurvedic and TCM practitioners to specifically advise their patients against eating chickpeas, but allow them to eat more digestible beans like mung beans. Unfortunately for those patients, nearly all store-bought hummus is made with chickpeas.
Legumes (and seeds and grains) are designed to stay dormant until it’s time to sprout, and as such, they contain protective chemicals to prevent sprouting until ideal conditions are met. Proper moisture, temperature, and sunlight are necessary for beans, seeds, and grains to sprout in nature, so when they sit in the bulk bin at the grocery store, they aren’t quite fit for consumption. This is why we soak our grains and beans before we cook and eat them (ideally with a little apple cider vinegar to help break down those chemicals I was talking about before — namely phytic acid). But for some of us, that soaking process isn’t enough to help our gut digest them properly. And still others of us are looking for low-carb alternatives to beans and grains in general, digestive challenge aside. That’s where this recipe comes in. It’s a paleo-friendly version of a traditional Mediterranean dish, and it’s absolutely delicious! In fact, I’m bringing what’s left of my batch to a party tonight!
This beautiful hummus is a full turn away from beans and into the arms of the glorious cauliflower! Roasted to perfection, locking in all the nutrients and flavor of the veggie and adding in the spicy goodness of smoked paprika, you won’t be able to put it down.
- Preheat the oven to 325
- Place 1 whole head of cauliflower in the center of a baking dish
- Sprinkle smoked paprika on all sides
- Roast for 30 minutes
- In a high speed blender like a NutriBullet, blend the cauliflower and all other ingredients until completely smooth
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