Cauli-carrot hummus

Gluten free*

Low Histamine



400 g cauliflower

90 g carrot

1 clove garlic

1 tbs extra virgin olive oil

1/4 tsp salt

½ tsp turmeric

1 tbs pumpkin seeds


1. Add chopped cauliflower, carrot and garlic to a roasting pan along with the olive oil, turmeric and salt and pop into a preheated oven (200°C)

2. Cook for about 50min until the cauliflower starts to caramelise, then let cool.

3. Place all the contents of the pan - including the oil, into a blender and whiz until nice and smooth, adding more olive oil if required.

4. Serve with a sprinkle of pumpkin seeds and vegie sticks.


*This recipe is also gluten free assuming ingredient packet labels have been checked and are gluten free.

Recipe adapted from 'the histamine friendly kitchen'

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