I miss houmous.
I can’t really eat chick peas, I do have them from time to time but I suffer from slightly swollen eyes and lips and an itchy throat when I do.
I actually have an allergy to all legumes. Haricot beans are the worst. It’s annoying. But if you follow a ketogenic diet or paleo or are just trying to be low carb, starchy legumes are generally off the menu anyway, so this suits me fine!
This is my ‘go-to’ dip. Actually I have a courgette one too, that I’ll post another time.
Try this, be prepared, you might just be addicted – like me! Eat it with chunky batons of fridge-cold cucumber, or my chia and almond crackers.
1 Medium Head of Cauliflower
3 Tablespoons Olive Oil
1/2 Tsp Salt
1 Whole Garlic Clove
2 Tablespoons Tahini
Juice of 1 lemon
1-2 Clove garlic (dependent on how big your cloves are and how much you’ve garlic of course!)
Small Bunch Coriander
Extra Virgin Olive oil, toasted nuts and smoked paprika to dress.
- Chop the cauliflower into florets and pop in a microwavable bowl.
- Add the olive oil and 1/2 tsp salt and 1 garlic clove – no need to chop, keep it whole.
- Add a couple of tablespoons of water, cover and microwave for about 10-15 minutes until everything is really soft.
- Allow to cool slightly before popping in your blender with the tahini, 1/2 the lemon juice (you can add the rest if needed at the end, not all lemons are the same in strength…) the chopped garlic clove and the coriander.
- Whizz until you are happy with the texture. If you like it with a bit of bite, keep it brief, if you would like it to be very smooth, keep on going!
- Check the seasoning, add more salt and lemon juice a little at a time and keep tasting, tasting, tasting until you are happy.
- Chill. Once ready to serve, dollop on a plate and swirl out creating welts for the delishious Extra Virgin Olive oil you will be drizzling over the top, top it all off with toasted chopped nuts, I like hazelnuts or pine nut with this, and a sprinkling of smoked paprika if you have it. Serve with cold cucumber batons or almond and chia crackers.