Cauliflower Hummus

There certainly ain't nuffin' wrong with chickpeas as the base of hummus, but if you are looking to try something different or a way to get more veggies into your days, this recipe is a winner! It takes a basic hummus recipe and mixes it up with cauliflower and is pretty darn good.


Dip cucumber, carrots, celery, pepper strips, pita bread and even fruit! You can also use it as a sauce or side for main meals.


Cauliflower Hummus

3 cups cauliflower florets (fresh or frozen)

⅛ cup water (2-3 tbsp)

5 tbsp olive oil, separated

1½ tsp sea salt

3 garlic cloves, separated

¼ cup tahini

2 tbsp lemon juice

1 tsp cumin

More water as needed

(optional: sesame seeds for garnish)


METHOD

Steam the cauliflower until it’s soft: you can do this in a microwave or in a steamer on a stovetop. Stovetop: Place the cauliflower, water, 2 tbsp of olive oil, 1 tsp sea salt, and 2 whole garlic cloves in covered pan on low heat and cook for about 15 minutes, stirring/checking frequently. Microwave: place the same ingredients in a covered dish and microwave 10-12 minutes.


Next, place the softened cauliflower in a high-speed blender and add the tahini paste, 1 garlic clove, tahini, 2-3 tbsp olive oil, ½ tsp sea salt and lemon juice. Blend until it reaches the texture of hummus. You might have to scrape the sides to incorporate all the cauliflower. If it’s too thick, add a little more water. Taste and adjust the seasonings as needed.


Place in a bowl and, if desired, drizzle a little more olive oil over the top and sprinkle with sesame seeds.


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