This radish hummus is a super-fresh warm-weather take on traditional “hummus”. Our radish version came into being the week we got a huge bunch of radishes in our CSA box. My son suggested the idea and I decided to run with it. While we didn’t have any chickpeas at home at the time, we did have an extra head of cauliflower so we ended up creating this low-carb version and I will never turn back!
So speaking of low-carb, this entire recipe (yes, if you ate the entire bowl–don’t judge, it IS that good) is less than 7 net carbs! Low carb lovers or not; however, will love this easy, fresh recipe.
How to make radish hummus?
Begin by roughly chopping the radishes and cauliflower. Note: they need not be perfect as you will be pureeing them later, so don’t get too fancy here. Give them a good roasting to get your best flavor.
Next, simply add your remaining ingredients to the food processor, along with the radish mixture, and puree to your desired consistency. Chill and you are ready to enjoy your radish humus!
What to serve with Radish Hummus?
There are so many options, just pick what you like based on your dietary profile. Some great ideas include:
- Cucumber slices
- Celery stalks
- Pita Chips
- Use as a spread on sandwiches
- Cherry Tomatoes
- Carrot Sticks
If you like Radish Hummus, try these next:
- 1 small head cauliflower
- ¼ cup +2 teaspoons olive oil divided
- 1 large bunch radishes
- ¼ cup tahini
- 1 teaspoon cumin
- Juice of ½ of a lemon
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Roughly chop the radishes and cauliflower, you will be pureeing them later so they need not be perfect. Toss with 2 teaspoons of the olive oil. Roast at 400 degrees for 15 minutes. Allow to cool for a few minutes.
- Add the radishes and cauliflower to the bowl of a food processor along with the remaining ingredients. Pulse until smooth. Taste for salt and pepper. Chill before serving.