Basil and Brazil Nut Hummus

Ingredients

5 cups cauliflower, cut into florets

1 large sweet onion, chopped

2 cloves garlic, minced

1 cup daikon radish

1 cup fresh basil, finely chopped

2 Tbsp. white balsamic vinegar

1 cup Brazil nuts

1/4 tsp. coarse sea salt

1 tsp. olive oil

1/6 tsp. freshly ground white pepper

In a medium pot, steam cauliflower florets with 1 cup of water for 5 minutes or until soft.

Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency. Transfer to a serving bowl.

This delicious recipe is both vegan and gluten free! Serve warm with crudites, gluten-free crackers and toast.

Vegan Cauliflower Hummus

Serves 2

Monday, February 6, 2012 - 12:00pm