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Having been vegan for nearly a decade, I really missed hummus when I started the Autoimmune Protocol. It had been one of those cheap, easy, and delicious staples in my diet, and it only occurred to me recently that I could make a similar dish without legumes (garbanzo beans), seeds (sesame and cumin), or nightshades (paprika). Here I use roasted garlic along with fresh lemon juice and a high-quality olive oil to recreate the flavor of traditional hummus, and I promise it doesn’t disappoint!
If you haven’t roasted garlic before, you are in for a treat! I recommend doing at least 3-4 heads at a time to maximize use of your oven. It is amazing how some oil and time in the oven can transform bitter, pungent raw garlic into a savory experience. Just make sure those around you love garlic just as much as you do, because they will not be able to escape…
As far as which AIP compliant vehicle to use to eat this hummus, I recommend simply using raw vegetable slices, like carrot, celery, or cucumber, Garlic-Rosemary Plantain Crackers. Pictured above are Yucan Crunch crackers from Mission:Heirloom, though they’ve unfortunately been discontinued since the publish of this recipe.
- Preheat your oven to 400 degrees.
- Cut the very top off of the head of garlic, making sure to expose the tip of every clove. Place the coconut oil on the top and wrap in foil. Cook in the oven for 30 minutes, or until soft and lightly browned.
- When the garlic is finished roasting, remove the cloves and place in a food processor with the cauliflower, olive oil, lemon juice, water, and sea salt. Process for a minute or two, until a thick puree forms.
- Serve garnished with parsley, green olives, and olive oil.