Low Histamine Cauliflower Hummus
Enjoy this cauliflower hummus that's low histamine, low lectin, and low oxalate.
Equipment
- Food Processor optional
- Sharp Knife
- Silicone Mat OR
- Unbleached Parchment Paper optional
Ingredients
- 1 head Cauliflower
- 1 head Roasted Garlic (see recipe below) OR
- ½ clove Garlic optional raw, chopped
- ½ cup Kasandrinos Olive Oil
- 1 Tablespoon Kasandrinos Olive Oil for roasting garlic
- 1-2 Tablespoons Kasandrinos Olive Oil optional garnish
- ½ Fresh Organic Lemon juiced OR
- ⅛ teaspoon Camu Camu Powder optional for the tartness if sensitive to lemons
- Fresh Organic Flat Leaf Parsley for garnish
- 1 teaspoon Redmond Real Salt (can adjust to personal taste)
Instructions
- Preheat oven to 400 degrees F. (If using raw garlic skip steps 1 – 5 and instead just mince your raw garlic and skip to step 6.)
- If roasting garlic, (recommended) remove most of the outer papery skin leaving enough so that the garlic head stays intact.
- Cut the top off the head of garlic so you can see the top of the cloves. Drizzle with 1 Tablespoon of olive oil.
- Place garlic on a baking sheet lined with a silicone mat or parchment paper (lining is optional but makes clean up easier).
- Bake for 30 minutes until the garlic cloves are mushy and roasted.
- While garlic is roasting, bring a pot of water to a boil.
- While water is heating up, wash and cut your head of cauliflower into smaller pieces (about 1-2 inch florets).
- Add cauliflower florets to boiling water and boil until soft (about 10 -15 minutes).
- While cauliflower boils, add olive oil, lemon juice, and sea salt to your food processor or high speed blender (Don’t blend yet, this is just to prep. If you have frozen, roasted garlic or raw garlic, you can add this, too.)
- When cauliflower is soft, strain and let cool until your garlic is finished roasting. (If you are eating this as a dip for your veggies, you can prep your veggies during this time.)
- When garlic is finished (should be mushy and soft), add cauliflower to the food processor or high speed blender that already holds your other ingredients.
- Squeeze the soft garlic out of the skins and add to the food processor or high speed blender.
- Blend on high until smooth.
- To serve, you can eat it warm or let it chill in the refrigerator. When ready to eat, garnish with chopped parsley and extra virgin olive oil if desired.
Notes
Nutritional information is for the lemon, not camu camu powder.
Nutrition
Nutrition Facts
Low Histamine Cauliflower Hummus
Serving Size
0.25 cups
Amount per Serving
Calories
189
% Daily Value*
Saturated Fat
2.7
g
17
%
Carbohydrates
3.4
g
1
%
Protein
0.93
g
2
%
Vitamin A
12.06
IU
0
%
Vitamin C
20.06
mg
24
%
Calcium
15.88
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!