Ingredients
1 large head cauliflower chopped into florets (1 lb chopped)
1/2 cup tahini
1/4 cup olive oil
2 cloves garlic minced
4 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 cup water * See notes
Instructions
Either steam, microwave, or roast your cauliflower florets until tender. Set aside.
In a high speed blender or food processor, combine your tahini and olive oil and blend until smooth. Add the cauliflower, garlic, lemon juice, salt, smoked paprika, and cumin, and the water, and blend until just combined. Taste the hummus and if it needs more salt, add it as needed. For a smoother hummus, continue blending or add extra water.
Transfer your cauliflower hummus into a serving dish and serve immediately.
Notes
See the body of the post for ways to cook the cauliflower (steaming, microwaving, or roasting).
* Only add the water as needed. For a thinner or smoother hummus, you can add more.
TO STORE: Cauliflower hummus should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place leftovers in a shallow container and store in the freezer for up to 2 months.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Sodium: 183mg | Potassium: 399mg | Fiber: 6g | Vitamin A: 74IU | Vitamin C: 54mg | Calcium: 48mg | Iron: 1mg | NET CARBS: 2g
