Cauliflower Probiotic Hummus
This Cauliflower Probiotic Hummus with Roasted Red Pepper Harissa Paste is protein-packed and completely vegan. It’s so quick, easy and flavorful!
We often overcomplicate dishes; however, we’re here to show you that you don’t have too! While an Hummus Bowl may never had crossed your mind, we’re officially going to implant the idea in your brain. You will be amazed at how simple, yet filling this hummus bowl recipe can be!
I am a hummus lover and knowing that cauliflower, herbs, chickpeas, and more, bring together protein, fiber, and antioxidants. Not to mention the hummus is a great source of healthy fats and vitamins makes of this recipe, one of the most recommended on any kind of diet. Plus, the harissa paste made with roasted red pepper and garlic, it is a gut-supporting condiment that will take this simple meal to another level. Due to, this recipe has a great source of prebiotic fibers and probiotic that nourish and support a good digestive function.
Ingredients
This nutritious hummus take on classic chickpea hummus has all the delicious flavors of the traditional but with an even creamier texture from cauliflower and an amazing deep caramelize taste thanks to the addition of Harissa paste made with roasted red pepper and garlic, plus toasted coriander and caraway seeds that take things to the next level.
How to make this hummus
The best part about homemade hummus? It tastes gourmet, but takes almost no time to make! For this recipe, you’ll need less than an hour and just 7 pantry-friendly ingredients.
- Drizzle olive oil, salt and black pepper over the red bell pepper and garlic. Then roast in the oven.
- Steam the cauliflower until it is completely tender, about 6 minutes.
- While you are steaming the cauliflower, prepare the Harissa paste. (See the recipe card below for ingredients and instructions).
- Pulse the steamed cauliflower with chickpeas in a food processor until coarse.
- Add olive oil, tahini, lemon juice, roasted garlic, salt, black pepper, smoked paprika and Harissa paste, process until smooth and creamy.
- Transfer to a serving bowl, top with Harissa paste and sprinkle with parsley.
How to store
This hummus lasts for 6 days when stored in the fridge. Cool properly and then keep covered and cold. Add Harissa paste or any other topping just before serving.
Serving suggestions
I already mentioned that this healthy hummus recipe is so good, you can eat it plain, but it’s even better when you pair it with other foods. You can always dip your favorite veggies into this hummus:
- Carrots
- Celery
- Cucumber
- Broccoli
- Sliced radishes
- Cherry tomatoes
- Garden vegetable of choice
Here are some other ideas that go perfectly together:
- Crispy Yuca Sticks – These sticks will pair well with this hummus.
- Easy Peasy Falafel – They both are the perfect combination that will add an extra of protein to this meal.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
For an extra idea of hummus recipe, check this:
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Cauliflower Probiotic Hummus
Ingredients
Harissa Paste
- 1 big roasted red bell pepper
- 3 roasted garlic
- ½ tsp caraway seeds
- ½ tsp coriander seeds
- ¼ tsp cumin
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 3-4 tbsp water
Cauliflower Hummus
- 2 cups cauliflower florets steamed
- 1 cup cooked chickpeas or 1 can chickpeas rinsed and drained
- 2 tbsp Homemade Harissa Paste
- ¼ cup tahini
- ¼ cup freshly squeezed lemon juice
- ¼ cup olive oil
- ½ tsp sea salt
- ¼ tsp smoked paprika
- 2 roasted garlic cloves
- 1 tbsp fresh parsley
Instructions
Harissa Paste
- Roast red bell pepper and garlic cloves with olive oil, salt and black pepper to taste.
- In a small skillet over medium heat, heat the caraway and coriander seeds for 2 minutes or until toasted or aromatic. Remove the seeds from the skillet and let them cool. Grind the seeds in a spice grinder or crush with a mortar and pestle.
- In a food processor or blender, combine all the ingredients. Cover and pulse until smooth, adding water as needed to reach a smooth consistency. Transfer to a jar with lid.
Cauliflower Hummus
- Bring an inch of water to a boil in a saucepan fitted with a steamer attachment. Add cauliflower and cook, covered until the cauliflower is very tender when pierced with a fork, about 6 minutes.
- In a food processor, combine the cauliflower, chickpeas, harissa paste, tahini, lemon juice, sea salt, paprika and garlic. Cover and blend until smooth, about 4 minutes, stopping and scrapping the sides if necessary.
- Transfer the hummus to a small serving bowl, swirl additional harissa paste on top of the hummus just before serving. If desired, sprinkle with the parsley. Serve with vegetable dippers of choice.