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Cauliflower Hummus

Cauliflower Hummus

I’ve established that one of the most powerful ways to not only get grounded within my body but also heal it is to pay close attention to the foods I eat. Nutrition is one of the four pillars in my journey of healing. What I put into my mouth has a powerful way of impacting how I relate to others and myself. Because of that, I have realized that what my body likes most is vegetables, so I eat a primarily plant-based diet. I don’t have any label as to how I eat, however, because well, let’s just say that has never worked well for me. I simply try my best to incorporate plants into most of my daily meals: smoothies, salads, as my main ingredient, and even in this cauliflower hummus. Any way that I can add more veggetables to what I’m already eating, the better person I become (true story).

photo by Andrea Plecko

This cauliflower hummus is every bit of good as the garbanzo bean-based snack and just as versatile. Add roasted bell peppers, herbs, or even greens to make it more flavorful and nutrient-packed, if you want. You can also sub 1 c. garbanzo beans for 1 c. cauliflower if you are just looking to add more good stuff to what you already love.

photo by Andrea Plecko

CAULIFLOWER HUMMUS

makes 2 cups

INGREDIENTS:

  • 2 c. cauliflower florets
  • 1/3 c. tahini
  • 1/4 c. lemon juice
  • 2 Tbsp. olive oil
  • 1/2 tsp. cumin
  • 1 large garlic clove
  • salt to taste
photo by Andrea Plecko

DIRECTIONS:

  1. Throw everything in a food processor and blend until smooth.
  2. If it is too thick still, add more lemon juice, tahini, or water by the tablespoon until desired consistency.
  3. Add salt to taste.
  4. Serve with marinated olives, chopped herbs, and/or pine nuts (optional).

Notes: This cauliflower hummus keeps nicely in the fridge in a tightly sealed container for up to 5 days.

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