I apologize in advance for the quality of the photos- my kitchen is one of my most beloved and sacred spaces, but the lighting is terrible.
Like making paleo chili for the first time, the “problem” of not eating beans has proven with this recipe, once again, to not really be a problem at all. I adore hummus and, to be honest, the only thing missing from this recipe is a handful of crunchy, salty pita chips. Find me a recipe for paleo pita chips and I may kiss you right on the mouth. (Promise, or threat? You decide.)
This recipe is from the wonderful resource Practical Paleo, which I highly recommend. Lots of the recipes I will be sharing are adapted from that book!
4 cups cauliflower florets (About half a decent-sized head, I think)
1/4 cup + 1 tbsp EVOO
2 tbsp tahini
Juice of 1 lemon (and the zest if you’re not feeling lazy, but I totally was.)
Spices of your choice
Pictured: onion powder, garlic powder, fresh-ground black pepper, cumin, sea salt.
NOTE: fresh onion/garlic is WAY better, sauteed and added to the food processor. About 3-4 pearl onions and 2-3 garlic cloves is perfect.
Steam the cauliflower until very very tender. If you don’t have a food processor, steam it until it’s mashable by hand.
Combine all ingredients in your food processor (or in a large bowl) and process on high until smooth and creamy. Mashing by hand will give you what some might consider a more “authentic” chunky texture, but let’s be honest with ourselves here- cauliflower instead of chickpeas isn’t exactly authentic. Do what you like!
What I like about this stuff is how light and fluffy it is compared to regular hummus. Naturally that means it’s easier to eat more without realizing it, but at least you know what’s in it and it’s all good stuff.
It would be so easy to create some awesome variations with more roasted red peppers, garlic, or other seasonings. It’s a flexible, easy, and fast recipe!
Sprinkle with paprika and serve with your favorite veggies! Pictured: some questionable cucumbers, green olives, jicama, red bell pepper, carrots.