30-40 minutes of roasting
2-3 cups of hummus
4 cups of cauliflower and broccoli, cut and washed
2 tablespoons of extra virgin olive oil
1/2 teaspoon Himalayan salt or sea salt
2 tablespoons of tahini (sesame paste)
1/4 to 1/2 cup of extra virgin olive oil
1 lemon, juiced
4 drops of lemon essential oil
1/4 teaspoon of cumin or 2 drops of cumin essential oil
1/2 teaspoon of Himalayan salt or sea salt
black pepper to taste or 2 drops of black pepper essential oil
pinch of paprika (optional as garnish)
drizzle of extra virgin olive oil (optional as garnish)
Set oven to 425 degrees. Line a roasting pan with parchment and spray with coconut oil.
Place cauliflower and broccoli in gallon zip lock bag along with 2 tablespoons of extra virgin olive oil and 1/2 teaspoon Himalayan salt or sea salt. Zip bag and toss until all vegetables are fully coated. Open bag and empty out onto the roasting plan.
Roast vegetables 30-40 minutes, flipping a couple times in between. Once done, let cool for 10 minutes before processing.
In a food processor, add the roasted vegetables and the rest of the ingredients except the garnish. Process until thoroughly mixed.
Place in bowl and garnish if desired.
Serve with fresh, cut vegetables and/or crackers.
I wanted to find an option for my husband to be able to eat hummus since he is allergic to all legumes! I finally created this recipe…he and my daughter love it!
This is easy one to pack “on-the-go” in a small container with a bag of fresh veggies. You’ll be so glad you did when you’re “hangry” in the afternoon 🙂
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Created by Jennifer Gilman