roasted cauliflower & leek humus w/ roasted local tomatoes, pine nuts & basil + seed crackers

a tasty snack for two. taking advantage of all the beautiful end of summer produce before the ice age comes!

hummus:
1 head cauliflower, de-stemmed & cut into florets
2 leeks, greens cut off & sliced
2 T melted coconut oil
s + p to taste
-preheat oven to 400F. add everything to a parchment lined baking sheet & spread out evenly. bake for 30-45 minutes until soft and golden, then transfer it all to a high speed blender and add in cumin, garlic, more sea salt, 2 T coconut oil & 2 T acv. blend until very smooth & creamy.

roasted baby tomatoes:
slice 1 c baby tomatoes in half, place on a lined baking tray & drizzle with coconut oil, s + pepper to taste, pine nuts & fresh chopped basil. roast @400F for 30 minutes until juicy and warm.

-serve tomatoes over hummus with your favorite crackers or toast. yum!