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.
