Hummus used to be one of my most favorite things to eat on a daily basis. I would eat that stuff like there was no tomorrow! The first time my father in law served it with a big glug of olive oil, toasted pine nuts and jerk seasoning…man oh man was I hooked on that combo! The creaminess and the crunch made my knees week!
So I decided to create this fun paleo and whole30 friendly version of hummus without the beans. It would be fun to serve or bring this to a Super Bowl party! I love adding all the topping to make it look pretty, plus it gives it great flavor! I used Primal Palate’s Jerk seasoning which gives it some pizzaz! Serve it with some fresh veggies and you’ve got a winner!
1 head of cauliflower, steamed (aprox. 4 cups)
1-2 cloves of garlic, minced
1 lemon, juiced
3 tbs extra virgin olive oil
2-4 tbs tahini, adjust to your liking
1 tsp cumin
salt and pepper to taste
Rinse cauliflower and break into smaller pieces. Place in a steamer and steam until tender, Aprox 10-15 mins.
Add steamed cauliflower to a high speed blender along with cloves of garlic, lemon juice, olive oil, tahini, cumin and salt & pepper. Blend until combined and creamy.
Add to a bowl and top with desired toppings. I used roasted pine nuts, Primal Palate's Jerk seasoning, fresh herbs and a glug of extra virgin olive oil.
What’s cuter than mini purple potatoes? How about mini hasselback purple potatoes? They’re so cute they almost look like little gnocchi…awww! I paired them with a creamy, coconut-based garlic sauce that makes them a scrumptious side dish for any dinner. The best part? The ingredients used in this recipe make it perfect for those of you doing a Whole30 reset! It’s so delicious though, it’s great even if you’re not doing whole30! I suggest serving this along with my Chicken Veggie Poppers for an amazing meal!
The creamy sauce pairs really well with these crispy little potato morsels. It contains no cheese, but the acid from the citrus and nutritional yeast give it a flavor reminiscent of a cheese sauce. When slicing up the potatoes to give them their little stripes, I find that a few chopsticks or pencils on either side of the potato help to stabilize it and helps you avoid making the mistake of slicing all the way through. Carefully cut vertical slits into each potato about every 1/8″, you want to make sure a small portion of the bottom is still attached so they don’t fall apart!
They are best eaten directly after cooked while they are still warm. After cooking, you can mix the sauce in more with the potatoes to make sure each one is covered in goodness. You can find the RECIPE HERE!
This recipe was a collaboration with my friends over at Vitacost! If you don’t already know by now, I love stocking my pantry with all of Vitacost’s goodies. They always have the best deals on all the products I’m looking for with prices beating my local stores! I love that I can shop from home and I get my order 2 days later, which is super duper speedy! I hope you love this recipe and don’t forget to pin the image above so you can add it to your menu soon!
Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.