Cauliflower Hummus

Makes 2 Cups


1 head cauliflower, cored and cut into 1 1/2" florets

2 tbsp olive oil

2 tsp ground cumin

¼ tsp sea salt (optional)

1/8 tsp freshly ground black pepper

1/2 cup tahini (may be found in many middle eastern markets or at Whole Foods)

3 cloves garlic, smashed and minced into a paste

Juice of 1 lemon

1/8 tsp paprika


Preheat oven to 500°F.

Toss cauliflower, olive oil, cumin, sea salt and black pepper together in a large bowl.

Transfer mixture to rimmed baking sheet and spread out evenly. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.

Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).

Season with sea salt (if desired) and sprinkle paprika on top.

Serve warm or cold with assorted vegetables.

0 views0 comments

Recent Posts

See All

Makes 6 Servings Ingredients ¼ cup balsamic vinegar 2 tbsp olive oil 1 tsp sucanat 1 tsp yellow mustard 1 small Spanish onion, chopped finely 1 cup canned kidney beans, rinsed and drained 1 cup canned

Ingredients 1 large onion, chopped 2 tbsp fresh ginger, chopped 1 celery stalk 2 lbs carrots, chopped 1 sweet potato, peeled and chopped 6 cups vegetable stock ¼ cup cilantro, chopped Freshly ground b

Makes 4 Servings Ingredients 1 small spaghetti squash, cooked Pesto 1 cup fresh basil 4 tbsp olive oil 2 tsp chopped garlic 2 tsp lemon juice 2/3 cup cashews or pine nuts Sea salt and pepper Direction