Cauliflower Hummus is a delicious twist on a traditional favorite, using this low-carb versatile plant instead of chickpeas. Use as a dip for a seasonal vegetable tray, as a spread on a sandwich or wrap, or a complement to your salad or protein bowl. Experiment with your own spices and flavor profiles to make this savory hummus your own!
Ingredients
Roasted Garlic
8 Cloves Garlic
1 Cup Olive Oil
Hummus
2 Lbs Cauliflower Florets
1 Cup Garlic Oil
1 Tsp Sea Salt
2 Tbs White Miso
1 Tbs Nutritional Yeast
8 Cloves Roasted Garlic
1 Cup Tahini
1/2 Cup Fresh Lemon Juice
Garnish
1 Pinch Smoked Paprika
1 Pinch Toasted Sesame Seeds
1 Tsp Olive Oil
Preparation Instructions
Instructions
In a small pot, add garlic gloves and olive oil. Turn heat to medium-high and bring to a boil. Once garlic and oil are boiling, remove from heat. Let the garlic cool. Remove garlic from oil and set aside, and reserve garlic-infused olive oil for the hummus.
Bring a pot of salted water to a boil. While water is heating, cut cauliflower into florets. Blanch cauliflower for 3 minutes in boiling water. Remove cauliflower and submerge in an ice bath, which stops the cooking of the cauliflower. Remove from ice water after 2-3 minutes, drain and dry on a towel.
Put the cauliflower into a food processor and blend until the cauliflower is broken down. Add the tahini paste, lemon juice, roasted garlic cloves, garlic olive oil, miso, nutritional yeast and salt. Blend until smooth. Taste and adjust seasoning as necessary.
To serve, place the hummus in a bowl and garnish with olive oil, smoked paprika and toasted sesame seeds. Serve with fresh vegetables or toasted bread.
