glutenfrei

Cauliflower hummus with roasted carrots

We love hummus!
Unfortunately, classic hummus made from chickpeas is not recommended for a low-histamine diet. That's why we've developed a delicious cauliflower version that's also perfect as an appetizer.

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

For the hummus

  • 1 cauliflower
  • 2 cloves of garlic (1)
  • 2 tbsp tahini (1)
  • 3 tablespoons acerola juice
  • Salt

For the oven-roasted carrots

For decoration

  • 1/2 tsp black cumin seeds
  • 1 handful of cress
Cauliflower hummus with roasted carrots

preparation

  • Quarter the carrots and bake them on a baking sheet with olive oil and organic herb salt for about 20 minutes in a preheated oven at 200 degrees.
  • Meanwhile, simmer the cauliflower in about 1 liter of water for a good 10 minutes.
  • Then drain the water and blend the cauliflower together with the tahini, acerol juice and salt into a creamy mixture.
  • Add a little water if needed.
  • Arrange everything on a plate and garnish with black cumin and fresh cress.

Our HistaFood tip

You can also use about 3 zucchinis (peeled) instead of cauliflower for the hummus. Also very tasty!

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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