Creamy Cauliflower Hummus

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Creamy Cauliflower Hummus

Recipe Adapted from Healthy Seasonal

Karrie Billets , Functional Nutrition Health Coach      

Ingredients 

• 1 medium head of cauliflower, about 5 cups florets
• ½ cup tahini
• ⅓ cup. extra virgin olive oil, plus more for serving
• 1 clove garlic-made into a paste (see directions)
• 3 tbsp. lemon juice
• ¼ tsp. cumin
• ¼ tsp. coriander
• 1 ½  tsp salt
• pinch paprika and chopped parsley as a topping

 

Instructions:  

 

1. Bring an inch of water to a boil in a saucepan fitted with a steamer attachment. Add cauliflower and cook, covered until the cauliflower is very tender when pierced with a fork, about 6 minutes.
2.  Meanwhile, sprinkle garlic with 1 teaspoon salt and mash with the side of the knife until it forms a paste.
3. Set up food processor with steel blade attachment. Add cauliflower and garlic salt and pulse several times to chop up the cauliflower.
4. Open lid and add the remaining ½  teaspoon salt, tahini, olive oil and lemon. Cover and process. Scrape sides and process until the cauliflower is ultra-smooth and the texture of soft hummus. If it’s too thick, add a teaspoon or more of water
5. Transfer to a serving dish. Cover and refrigerate until cold and firmer, about 2 hours. Drizzle with additional olive oil. Sprinkle with parsley before serving