Guacamole and cauliflower hummus

Makes 600 – 750ml | 10-12 servings per recipe

Suggested serving: 1/4 cup (62,5ml) | 20g fat | 9g protein | 5g carbohydrate

Hummus is a flavourful and versatile chickpea dip that is packed with goodness. It’s delicious with almost any veggies and perfect to spread on a sandwich with salad ingredients. This is a popular source of protein for vegetarian or vegan meals.

Roasting some cauliflower with the chickpeas, before blending them together adds extra flavour. This is a wholesome Guacamole and cauliflower hummus recipe for those living with diabetes. Stir in some guacamole for extra creaminess and enjoy the added healthy boosts from the avocado, chickpeas and tahini.


  • 1 x 420g tin chickpeas
  • 75ml (5 tbsp) Westfalia Lemon Flavoured Avocado Oil
  • 45ml (3 tbsp) Westfalia Garlic Flavoured Avocado Oil
  • 5ml (1 tsp) cumin seeds
  • 15ml (1 tbsp) paprika
  • 200g cauliflower florets and stems, cut into pieces
  • 80ml (⅓ cup) tahini (sesame seed paste, available from large supermarkets or health stores)
  • 45ml (3 tbsp) fresh lemon juice
  • 5ml (1 tsp) finely grated lemon rind
  • 30ml (2 tbsp) chopped Italian parsley and extra leaves for garnish
  • 1 x 200g tub Westfalia Spicy or Plain Guacamole
  • Salt and pepper to taste


  1. Preheat oven to 200 °C. Line a large baking tray with baking paper.
  2. Drain the chickpeas but keep about 80ml of the liquid for blending.
  3. Mix half of each oil with the spices in a large mixing bowl.
  4. Toss chickpeas and cauliflower in the oil mixture. Spoon onto the baking tray.
  5. Roast chickpeas and cauliflower for 15-20 minutes or until cauliflower is just tender and chickpeas are crispy. Spoon 60ml of the roasted chickpeas out and set aside as garnish for later. Allow ingredients to cool before blending.
  6. Place chickpeas and cauliflower with all the seasoned oil from the baking tray in a food processor or large bowl. Add the remaining oils, tahini, lemon juice, rind, retained chickpea liquid and parsley.
  7. Blend in the processor or with a stick blender until well blended.
  8. Gently fold guacamole with a wooden spoon into the hummus until mixed through and season to taste. Add more oil or chickpea liquid if you prefer a softer texture.

Spoon the Guacamole and cauliflower hummus onto a plate, spread evenly and garnish with the retained chickpeas, a drizzle of plain or lemon-flavoured avocado oil, pepper and parsley.

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Fabulite™ Cauliflower “Potato” Salad

Cauliflower has, over recent years, become a superhero in low carb diets. Its versatility allows it to replace many refined carbohydrates, such as rice, potato and even pizza bases! This recipe substitutes cauliflower for potato for an equally delicious non-potato potato salad. We have also replaced mayonnaise with Fabulite™ yoghurt, demonstrating how easy it is to make healthy options fabulous and yummy!


  • 500g cauliflower
  • 6 tbsp Fabulite™ plain yoghurt
  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • 1 tbsp garlic powder
  • A pinch of sea salt and black pepper
  • A few slices of smoked turkey, cut into strips
  • 1 handful of chives, chopped
  • 1 red onion, diced


  1. Steam cauliflower using your preferred method until just tender.
  2. Drain and put in a large bowl.
  3. Add Fabulite™ yoghurt to the cauliflower and mix well.
  4. Add smoked turkey and red onion on top of the cauliflower mixture, then add the salt, pepper, garlic powder and mustard.
  5. Top with fresh chives and serve.

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