Hummus is definitely among the foods I sometimes miss. It’s also among my occasional cheats when I’m out in social situations where it’s the least “bad for me” food to eat a little of on the hors d’oeuvres table. I love dipping vegetable sticks into guac and hummus; who doesn’t?! I was pretty excited when I found out you can make some Paleo friendly hummus using cauliflower as the base rather than garbanzo beans/chick peas. My recipe is garlic and tahini heavy, which is how I love it!
Feel free to play with the ingredients in any way that appeals to you. Hummus is pretty versatile in that proportions can be messed with to tweak to your personal preferences. I may try more lemon in mine next time and I already adjusted to more garlic after my first attempt. I will have to play around with cilantro and jalapeño sometime soon, as that is one of my favorite flavors that I used to get at the farmer’s market from the “Hummus Guy” when I lived in the South [SF] Bay.
- 1 large Cauliflower, steamed (~5c florets)
- 1/3 – 1/2 c Tahini (to your taste)
- 1/4 c Olive Oil
- Juice of 1 Lemon
- 6 cloves Garlic
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 tsp Cumin
- Steam the Cauliflower. I do a lazy par cut into quarters and place it in the steamer, but you can cut into florets if you prefer.
- Mince the garlic cloves. (To ensure the pieces are small and evenly distribute in the hummus).
- Juice the lemon and remove the seeds.
- Place all ingredients into a food processor and blend.
- Top with anything you like, drizzle with olive oil, sprinkle with pine nuts, minced sundried tomatoes or olives. (The two photos show chopped Kalamata Olives above, and Za’atar spice blend below.)