Roasted Cauliflower Soybean Hummus

I love hummus! I like to dip veggies in it, I like it in salads, I like it in bowls and I like it on a spoon. I make it at home regularly and usually end up eating it with every meal until it’s gone. Since I do make it so often I thought about mixing it up with this recipe and used cauliflower as the main ingredient for a lower carb option and organic soybeans for my protein. Soybeans are also a good option because they have a more neutral flavour and contain complete protein with all 9 essential amino acids, that chickpeas (and other legumes) do not. Cauliflower blends up beautifully with this and I spiced it with turmeric, cumin, black pepper and coriander for an eastern palate. Whenever you ear eating turmeric it is best to have black pepper with it as the peperine in black pepper facilitates the absorption of curcumin in turmeric. This combo is perfect for reducing inflammation all over the body and especially the digestive tract as it has the first contact with these chemicals.

This recipe is a great sub-in for hummus if you are limiting carbohydrates since the cauliflower is low carb. Whether you are keto or just looking to minimize lectins from legumes, this recipe is a good option for you. Some people may have aversions to soy so this can be used with chickpeas or white beans no problem. But always make sure to use organic, non-GMO soy soybeans and soak and rinse before cooking. Soy is one of the most GMO’d crops right now which can lead to a host of digestive issues and and buying conventional soybeans supports the monopoly of industrial farming. So go for organic and local if possible!

Roasted Cauliflower Soybean Hummus

Ingredients:

1½ cups cooked organic soybeans

3-5 cloves garlic - roasted

½ large head of cauliflower (about 3 cups) - cut into florets

3 tbsp + 1 tbsp olive oil - divided

2 tbsp tahini

4 tbsp lemon juice

1 tbsp apple cider vinegar

2 tsp turmeric

2 tsp cumin

2 tsp coriander

2 tsp sea salt

2 tsp black pepper

¼-¼ cup warm water

Directions:

1. soak and rinse soybeans if they are not already cooked and boil until tender

2. preheat oven too 375 degrees F

3. wash and roughly chop cauliflower into large florets and peel the garlic. Coat both in 1 tbsp olive oil and a pinch of salt and pepper and place on a baking sheet with parchment paper

4. cook cauliflower and garlic for 25 minutes (do this while your soybeans are cooking to save time)

5. place soybeans, cauliflower, spices, tahini, lemon juice and vinegar in a food processor and blend on low

6. add in olive oil while blending and warm water as needed. This may take a couple minutes to become smooth. Add more seasonings to taste

7. place in a bowl and serve with more olive oil, turmeric and black pepper or just straight up! Tastes great warm or cold.