This version of hummus is rich in with vitamin C, vitamin B-6, iron, calcium and magnesium as well as healthy fats from olive oil and tahini – not bad for a humble dip. Eat with raw vegetables sticks for extra dietary fibre and antioxidants.Rich in: Vitamin C, Vitamin K, Vitamin B6, Magnesium, Phosphorus, Zinc, Copper, Manganese,Thiamin.
1. SOAK CASHEWS OVERNIGHT
2. Preheat oven to 200 °C/390 °F. Scatter cauliflower florets and garlic cloves in a baking tray and drizzle with macadamia oil, melted ghee or coconut oil. I prefer ghee or macadamia oil as I don't like the hint of coconut in this particular dip. Bake for 25 minutes, stirring through half way, until cauliflower is soft.
3. Remove and peel the shells off the soft garlic and transfer to a food processor or a blender. Add cauliflower and the rest of ingredients and process until smooth. Add a little extra water if the mixture is too thick. Taste for lemon and salt and add more if desired.
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (87%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 86.9mg||2 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.9g|
|Protein 2.1g||3 %|
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Calories per serving: 134
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