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:
- 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.
- Meanwhile, sprinkle garlic with 1 teaspoon salt and mash with the side of the knife until it forms a paste.
- Set up food processor with steel blade attachment. Add cauliflower and garlic salt and pulse several times to chop up the cauliflower.
- 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
- 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
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