Recipes.

Cauliflower Hummus

By Aly Cassata


Cauliflower-Hummus-Recipe
  • servings
  • Total -
Cauliflower-Hummus-Recipe

The IQS blog is inundated with hummus recipes. We have a Spicy Black Hummus, Green Hummus, Pumpkin Hummus, Moroccan Hummus and our evergreen - Foolproof Hummus. So why not add another to the collection?

This chickpea-free hummus recipe comes from Aly Cassata from the blog Grass Fed Kitchen.  

Servings:

Tags: , , , ,

Ingredients

  • 3/4 cups tahini.
  • 1/4 cup extra virgin olive oil.
  • 1/4 cup lemon juice.
  • 4-6 cloves garlic.
  • 1 tablespoon cumin.
  • 1 1/2 teaspoon sea salt.
  • 1 teaspoon paprika.
  • 1/4 teaspoon cayenne, optional.
  • 1 large head of cauliflower, cut into florets.

Directions

1. Steam cauliflower florets for 5-7 minutes, until soft, but not mushy.

2. While the cauliflower is steaming, pour tahini into a food processor and process until it is light and fluffy, about 2 minutes.

3. Crush the cloves of garlic with the side of a large knife, place into a small skillet over medium-high heat and toss for until fragrant, about 15-20 seconds, and remove from heat.

4. Add the garlic to the tahini in the food processor and pulse until smooth.

5. Place the steamed cauliflower florets into the food processor and process until the cauliflower begins to look like a sauce. Add in the remaining ingredients and pulse until well combined.

6. Let sit out at room temperature for an hour or two, to give the flavors a chance to develop. Serve at room temperature, topped with some olive oil and paprika, with olive oil crackers or your favorite vegetables on the side, and enjoy!


Note

Aly says, "This stores best in the fridge, but is best served at room temperature; remove the hummus from the fridge at least a half hour prior to serving! The longer this hummus sits, the stronger the flavors become".

Cauliflower Hummus

The IQS blog is inundated with hummus recipes. We have a Spicy Black Hummus, Green Hummus, Pumpkin Hummus, Moroccan Hummus and our evergreen - Foolproof Hummus. So why not add another to the collection?

This chickpea-free hummus recipe comes from Aly Cassata from the blog Grass Fed Kitchen.

Ingredients

  • 3/4 cups tahini.
  • 1/4 cup extra virgin olive oil.
  • 1/4 cup lemon juice.
  • 4-6 cloves garlic.
  • 1 tablespoon cumin.
  • 1 1/2 teaspoon sea salt.
  • 1 teaspoon paprika.
  • 1/4 teaspoon cayenne, optional.
  • 1 large head of cauliflower, cut into florets.

Directions

1. Steam cauliflower florets for 5-7 minutes, until soft, but not mushy.

2. While the cauliflower is steaming, pour tahini into a food processor and process until it is light and fluffy, about 2 minutes.

3. Crush the cloves of garlic with the side of a large knife, place into a small skillet over medium-high heat and toss for until fragrant, about 15-20 seconds, and remove from heat.

4. Add the garlic to the tahini in the food processor and pulse until smooth.

5. Place the steamed cauliflower florets into the food processor and process until the cauliflower begins to look like a sauce. Add in the remaining ingredients and pulse until well combined.

6. Let sit out at room temperature for an hour or two, to give the flavors a chance to develop. Serve at room temperature, topped with some olive oil and paprika, with olive oil crackers or your favorite vegetables on the side, and enjoy!

Note

Aly says, "This stores best in the fridge, but is best served at room temperature; remove the hummus from the fridge at least a half hour prior to serving! The longer this hummus sits, the stronger the flavors become".

Cauliflower Hummus

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