Basil and Brazil Nut Hummus
By: Amie Valpone
Published: Monday, February 6, 2012 - 12:00pm

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

Preparation

1 In a medium pot, steam cauliflower florets with 1 cup of water for 5 minutes or until soft. 2 Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency.  Transfer to a serving bowl.

About

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