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Creamy cauliflower hummus

Mar 24, 2023 | Sides and Sauces

This twist on the traditional Mediterranean favorite tastes exactly the same as the chickpea (garbanzo bean) variety.

PREP TIME

15 minutes

COOKING TIME

–

YIELD

Approximately 2 cups

 

4 cups cauliflower, steamed

2 tablespoons tahini (sesame paste)

1/4 cup + 1 tablespoon extra-virgin olive oil

1 lemon, juice and zest for garnish

Pinch of cumin

Sea salt and black pepper to taste

Pinch of paprika (optional, as garnish)

 

CHANGE IT UP

Substitute zucchini for the cauliflower, but shred and strain it first to remove most of its water content.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

In a food processor, combine the cauliflower, tahini, extra-virgin olive oil, lemon juice, and cumin until smooth. Add more tahini or extra-virgin olive oil to-taste.

Scoop out the hummus from the food processor, and garnish with lemon zest, the additional tablespoon of extra-virgin olive oil, and paprika.

Serve with your choice of fresh, sliced vegetables and olives.

Note: I used an orange cauliflower for this recipe. If you spot one in your store or market, use it instead of the white variety for a deeper colored dip.

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