Cauliflower Hummus
DAIRY
FREE
NUT
FREE
PALEO
DIET
This soft, toasted, slightly lemony Mediterranean purée makes a great sandwich spread or dip. This version substitutes cauliflower for the traditional chickpeas. Who says white foods can’t be great for you?
| Prep Time 15 minutes |
Cook Time 20 minutes |
Makes 4 cups |
Serving Size ½ cup |
INGREDIENTS
1 large head cauliflower, trimmed of hard stems, leaves, and core, and cut into medium florets
½ cup tahini paste
¼ cup virgin olive oil
1 clove garlic
1 tsp. pure ground cumin
2 TB. lemon juice
1 tsp. sea salt
¼ tsp. black pepper
METHOD
1 In a large saucepan over medium-high heat, bring 1 cup water to a boil.
2 Reduce heat to medium, and place a steamer insert in the pan. Add cauliflower, cover, and cook for 20 minutes or until cauliflower is soft and fork-tender. Drain cauliflower into a colander, and cool completely.
3 In a food processor fitted with a metal chopping blade, purée cooled cauliflower, tahini paste, virgin olive oil, garlic, cumin, lemon juice, sea salt, and black pepper until smooth.
4 Keep tightly covered in the refrigerator until ready to use.
Variation
Roasted Eggplant Spread
Substitute roasted eggplant for the cauliflower. Preheat the oven to 375°F (190°C), cut 1 large eggplant in half lengthwise, poke skin side with a fork, and place skin side up on a baking sheet. Roast on the center oven rack for 40 minutes or until flesh is fully softened. Carefully scrape roasted eggplant flesh from skin, and allow flesh to cool completely. Proceed as directed.