Cauliflower Hummus

Cauliflower Hummus

An easy Whole30 compliant hummus that will add protein and flavor to wraps, salads and afternoon snacks. If you don't have time to roast the cauliflower, use one cup of frozen riced cauliflower and thaw in the microwave before adding to the food processor. If you freshly grind whole cumin seeds for this recipe it will taste so much better -- use a spice grinder or clean coffee grinder. If you use pre-ground cumin, smell it to make sure it's fresh and still smells like cumin.


1 cup cauliflower florets

1 tablespoon Old Country Olive Oil

3 garlic cloves

1 cup pure tahini sesame seed paste, stirred with its natural oils (I like to use organic)

1/2 cup freshly squeezed lemon juice

1/2 teaspoon ground cumin

A few grinds of freshly ground pepper

1/2 teaspoon kosher salt

3 tablespoons water


Preheat oven to 425 degrees.

In a medium bowl, combine the cauliflower florets and olive oil and a sprinkling of kosher salt. Toss well to combine. Transfer to a parchment paper lined baking sheet and cook on the top rack of your oven for about 20 minutes, until golden and softened. Let cool for 10-15 minutes.

In the bowl of a food processor add the roasted cauliflower, garlic, tahini, lemon juice, cumin, salt, pepper, water. Process on high until throughly combined and smooth. If it's too thick for you, add more water until it reaches the desired consistency. Taste for seasoning and adjust salt, pepper and lemon juice if necessary.

To serve, drizzle with Old Country Olive Oil and some Old Country Sumac or paprika.

 by Marcia Smart (Smart in the Kitchen)



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