I had a couple of girlfriends over recently and had to come up with an assortment of snacks that were both vegan and paleo to make sure all 3 of us could eat. I ended up cheating a smidge – there may have been some bread (from Prairie Mill, how could I resist?) and cheese involved. But for the most part, all snacks were legit for all involved.
I cut up an assortment of raw veggies (bell peppers, carrots, celery) and served with a couple of dips from Practical Paleo – Cauliflower Hummus, and Roasted Garlic Tahini. They were both delicious, and Allan and I ate the leftovers for the next week with more raw veggies. Allan wanted me to mix the two together, and while that sounded messy and unappetizing, the concept at its core wasn’t a bad idea. So I took the ingredients for both and made this super-dip. It’s awesome for a party, or just for a bag lunch. One batch should give you enough for both.
Roasted Garlic Cauliflower Hummus
1 Head Cauliflower
1 Head Garlic
1/2 tsp Coconut Oil
1/4 Cup Tahini
1 Tbsp Extra Virgin Olive Oil (+ more for drizzling)
Fine Sea Salt
Prepare the cauliflower and garlic ahead of time. For the garlic, preheat the oven to 350F. Cut the top off of the bulb so that the tops of all the cloves are exposed. Set the garlic in the centre of a sheet of tinfoil, and top with the small dollop of coconut oil. Wrap the bulb in tinfoil, place on a baking sheet, and roast in the oven for about 30 minutes. Chop the cauliflower until florets, and steam until very soft – it should give virtually no resistance when poked with the tip of a knife. Seriously, don’t be impatient, or you’ll end up with a chunky nightmare of a “dip”. Set aside and allow to cool.
When you’re ready to make the dip, place your steamed cauliflower florets into your food processor. Squeeze each clove of roasted garlic out of its peel and into the food processor bowl. Add the tahini, lemon, and 1 tbsp olive oil, and process until smooth. Add salt to taste and mix well. Serve topped with a drizzle of olive oil and sprinkle of paprika.