Paleo Hummus Dip
This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you're looking for a delicious and nutritious appetizer you'll love this garlicky dip!
Ingredients
- 1/2 head cauliflower cut into florets
- 2 cups pumpkin cubes (or 2 cups canned pumpkin)
- 3 tbsp extra-virgin olive oil divided
- 1 tsp ground cumin
- 1 tbsp tahini
- 1 tsp lemon juice freshly squeezed
- 1 tsp paprika
- 4 garlic cloves
- Salt and freshly ground pepper to taste
Instructions
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Pre-heat the oven to 400°F.
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Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.
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Place diced and peeled pumpkin on another tray. Bake both for 30 minutes at 400F.
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Once they are finished, set both aside to cool for a bit.
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Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves. Process until smooth.
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Season with salt and pepper to taste.
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Serve with veggie sticks.
Recipe Notes
- I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
- You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
- In case you don't have raw pumpkin, you can use the canned alternative. The quantity remains the same.
- The recipe can be tailored to suit everybody's preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
- If you don't have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.