roasted garlic cauliflower hummus

Before going paleo, we were vegetarians. I know, quite a transition…

For a long time, beans were our go-to. Oh how I still sometimes long for a pack of falafel, a hearty black bean burger, or a creamy bowl of lentil soup. It has surprised me, but one of the hardest cravings is for hummus! I love a good dip with something crunchy.

This roasted garlic hummus ticks all the boxes.

It is bean-free and AIP compliant.

I am loving the texture. flavour. simplicity. creaminess.

It is quick. healthy. deliciously snacky.

Ingredients

• 1 head of garlic
• ½ tsp coconut oil
• 1 head of cauliflower, roasted
• ½ cup extra virgin olive oil
• 1 lemon, juiced
• 2 tbsp water
• ½ tsp sea salt
• fresh parsley or preferred mixed herbs

Instructions

1. Preheat your oven to 400°F / 200 °C
2. Cut the very top off of the head of garlic, making sure to expose the tip of every clove.
3. Cut the stalk from the head of cauliflower.
4. Place the coconut oil on the top of the garlic and cauliflower. Wrap each separately in foil.
5. Cook in the oven for 30 minutes, or until soft and lightly browned.
6. When both are finished roasting, remove the cloves and sections of the cauliflower and place in a food processor with the olive oil, lemon juice, water, and sea salt.
7. Pulse for a minute or two, until a thick puree forms.
8. Top with fresh or mixed dried herbs
9. Share with your people and enjoy!

Notes

-Try experimenting with a garlic or lemon infused oil: check your labels

-Turn it into a salad dressing. Simply, thin it out with a little extra lemon juice + avocado oil.

-Take a generous scoop over a salad, top grilled chicken or layer it in a lettuce wrap burger. My all-time favourite is alongside homemade plantain chips! Options are endless, really.

What are your favourite healthy snack recipes? Any suggestions for modifying your favourites on the AIP?

Have a delicious weekend!

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pea + mint hummus

Me and a delicious snack are two peas in a pod.

There is no better place to get some snackspiration than at Earthy Café. On a recent visit, I indulged in some serious snack samples of homemade dips and spreads. Unique recipes like Lemon Hummus with Harissa, White Bean and Basil and Pistachio Hummus with Feta were all on point. After all of this sampling, I was inspired to try making our own using something in season and a bit unusual.

Pea + mint is not a new concept, it is a classic flavour combination but a bit out of the ordinary for me. However, this summer I had my first bowl of pea and mint soup and… wowza, loved it. Loved it so much I wanted it in dip form.

This dip is a simple, fresh and healthy way to snack. Peas might be small but they are packed with nutrients. A cup of peas contains about 115 calories, 8 grams of protein, and 14 grams of net carbs. Peas are an excellent source of folic acid, vitamin C and vitamin K and also rich in calcium, iron, zinc, copper and manganese.

I hope you enjoy this twist on hummus and the flavours that it brings with it! Who knows, you too might be in for a surprise.

INGREDIENTS

serves 4-6

1/2 pound frozen green peas, thawed

1/2 tin chickpeas

1 clove fresh garlic, peeled and coarsely chopped

1/4 red onion, diced

1/4 cup extra virgin olive oil

2 tbs tahini

1/4 cup fresh mint leaves (about 3 to 4 sprigs), chopped

1/2 tsp black pepper

Juice of one lemon

Sea salt, according to taste

METHOD

1 In a small pan over medium heat, sauté chopped onion and garlic until soft and translucent, but not browned, about 4-5 minutes.

2 Combine all of the ingredients in a food processor and blend until smooth and well combined. Serve chilled. Easy peasy.

NOTES

As with all hummus, there are countless ways to serve it up!

• Enjoy as a dip for veggies- cut up carrot, cucumber, pepper or courgette
• Enjoy as a spread over your favourite crunch – slices of whole grain pita, warm toast, or oatcakes
• Top it up with grated feta, goat cheese, pumpkin seeds or reserved green peas

Enjoy!

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beetroot hummus

Some people are terrified of beets.  Fair enough, they have a habit of bleeding over everything (my white cutting board loves this), they look a little out of this world and unfortunately, the pickled-vinegary-crinkle-cut variety have caused most people to turn them down. You might have even had a nightmare or two about being stranded at Dwight Schrute’s beet farm. Whatever it is, can I encourage you to give beets another chance? Beetroot is a unique combination of sweetness and earthiness. They provide our bodies with high-levels of potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, beta-carotene and folic acid. Beets can be pressed into fresh juices and, believe it or not, added to chocolate cake and brownie recipes. They can also boost our mental health, lower blood pressure and fight off cancer! Enough said. Aside from their shared earthiness, beetroot and cumin could not be more different. The sweetness of beetroot is spiced up by cumin’s smoky edge and is deliciously creamy when mixed with chickpeas. It’s the perfect dip for a healthy snack or addition to supper. Ingredients  200g roasted beetroot / 2 medium  150g chickpeas 1 large garlic glove, crushed 50g almonds or walnuts 1 tablespoon cumin lemon 1 tablespoon olive oil sea salt and ground pepper Method Beetroots can be cooked in the oven at 200ºC/400ºF for about 45 minutes, but I prefer to sautée them on the cooktop on medium heat with olive oil until tender. Either way, the beetroot should be soft not shrunk. Once cooked, leave on the side to cool. In a food processor, blend the nuts into chunky crumbs. Add the beetroot, chickpeas, and 1/2 of the garlic, cumin, lemon juice, olive oil, salt and pepper. Blend in the processor until the ingredients form a thick pasty texture. Taste and adjust the flavors to your liking. I take more of everything and add the remaining 1/2 of the ingredients; garlic, cumin, lemon juice, salt and pepper and even a little parsley. If you find that the dip is too thick, continue by adding 1/2 tablespoon of olive oil at a time and pulsating in the food processor until your desired consistency. Notes We enjoyed this hummus with organic gluten-free oatcakes. It could also be  served with warm pitta bread, spread on chunky seeded toast or scooped on top of a fresh spring salad. If you are not dairy-free or vegan, try topping with crumbled goat cheese for an extra flare of flavor.