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Low Carb Cauliflower Artichoke Hummus With Roasted Radishes
How to Make It
Step 1
Chop the cauliflower into florets. Bring a pot of water to a boil and add the cauliflower. Cover the pot and allow the cauliflower to simmer until just tender. Drain the cauliflower and set aside to cool.
Step 2
Add 2 tablespoons olive oil, garlic, cumin, salt, lemon juice and tahini to a blender. If you’re using canned artichoke hearts, drain the artichokes and give them a quick rinse. Blend the cauliflower and artichoke hearts in with the other ingredients in the blender.
Step 3
Preheat your oven to 400 degrees. Cut the ends off of the radishes and slice them in half. Toss them with the remaining tablespoon of olive oil and a dash of salt. Lay them cut side down on a parchment covered sheet pan and roast for about 25 minutes, or until nicely browned underneath.
Step 4
Top hummus with a glug of olive oil and a sprinkle of paprika and cumin. Dip radishes in and enjoy!
Ingredients
- Cauliflower – 2 cup
- Artichoke Hearts by Whole Foods – 8 pieces
- Olive Oil – 3 tablespoon
- Garlic – 1 clove
- Cumin Seed – ½ tsp, whole
- Salt – ½ teaspoon
- Lemon Juice Raw – 2-½ tablespoon
- Tahini – 2 tablespoon
- Radish – 2 cup, slices
