November 7th, 2024
Recipes
Cauliflower Hummus
Valentina P
- Difficulty
•
- Time 25"
This flavorful spin on traditional hummus replaces chickpeas with naturally low-carb cauliflower. When blended with tahini, garlic, and olive oil, the vegetable turns into a creamy, delicious dip. The trick here is to not overcook the cauliflower, so that it doesn't become too wet. Roasting is my preferred method here, but steaming will also yield good results. Switch it up with a few tablespoons of oil-packed sun-dried tomatoes for a tasty flavor spin.
How To MakeDiet Type: Plant-based
Shopping List
- 9 ounces cauliflower florets (about 3 small handfuls)
- 3 tablespoons tahini (Note 1)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon high-heat cooking oil (such as avocado oil)
- 1/2 teaspoon sugar or coconut sugar
- 1/2 garlic clove, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- smoked paprika, to taste
Instructions
- Step 1: Preheat the oven to 420°F. Toss the cauliflower with a little cooking oil and roast for 15 to 20 minutes, or until softened. Stir the florets halfway through roasting time. Transfer the cooked florets to a bowl to cool. Note: the cauliflower can also be steamed in a steamer or microwave if you prefer. Be careful not to overcook the cauliflower if doing so.
- Step 2: Add all the ingredients, including the roasted cauliflower, to a food processor. Blend the ingredients until super smooth. Taste and adjust seasonings as needed.
- Serve: Transfer the hummus to a serving bowl and drizzle with optional extra olive oil and a sprinkle of paprika and/or parsley. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter. Our favorite is this one.
Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.
Nutrition
This flavorful spin on traditional hummus replaces chickpeas with naturally low-carb cauliflower. When blended with tahini, garlic, and olive oil, the vegetable turns into a creamy, delicious dip. The trick here is to not overcook the cauliflower, so that it doesn't become too wet. Roasting is my preferred method here, but steaming will also yield good results. Switch it up with a few tablespoons of oil-packed sun-dried tomatoes for a tasty flavor spin.
How To MakeDiet Type: Paleo
Shopping List
- 9 ounces cauliflower florets (about 3 small handfuls)
- 3 tablespoons runny tahini (Note 1)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon high-heat cooking oil (such as avocado oil)
- 1/2 teaspoon coconut sugar
- 1/2 garlic clove, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- smoked paprika, to taste
Instructions
-
Step 1: Preheat the oven to 420°F. Toss the cauliflower with
- Step 2: Add all the ingredients, including the roasted cauliflower, to a food processor. Blend the ingredients until super smooth. Taste and adjust seasonings as needed.
- Serve: Transfer the hummus to a serving bowl and drizzle with optional extra olive oil and a sprinkle of paprika and/or parsley. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.
Nutrition
This flavorful spin on traditional hummus replaces chickpeas with naturally low-carb cauliflower. When blended with tahini, garlic, and olive oil, the vegetable turns into a creamy, delicious dip. The trick here is to not overcook the cauliflower, so that it doesn't become too wet. Roasting is my preferred method here, but steaming will also yield good results. Switch it up with a few tablespoons of oil-packed sun-dried tomatoes for a tasty flavor spin.
How To MakeDiet Type: Low-carb
Shopping List
- 9 ounces cauliflower florets (about 3 small handfuls)
- 3 tablespoons runny tahini (Note 1)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon high-heat cooking oil (such as avocado oil)
- 1/2 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
- 1/2 garlic clove, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- smoked paprika, to taste
Instructions
-
Step 1: Preheat the oven to 420°F. Toss the cauliflower with
- Step 2: Add all the ingredients, including the roasted cauliflower, to a food processor. Blend the ingredients until super smooth. Taste and adjust seasonings as needed.
- Serve: Transfer the hummus to a serving bowl and drizzle with optional extra olive oil and a sprinkle of paprika and/or parsley. Enjoy.
Recipe Notes
Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Cauliflower Hummus
PT25M 9 ounces cauliflower florets (about 3 small handfuls) 3 tablespoons tahini (Note 1) 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon high-heat cooking oil (such as avocado oil) 1/2 teaspoon sugar or coconut sugar 1/2 garlic clove, minced 1/2 teaspoon cumin 1/4 teaspoon salt smoked paprika, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
