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).
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.
makes 2 cups
- 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
- Throw everything in a food processor and blend until smooth.
- If it is too thick still, add more lemon juice, tahini, or water by the tablespoon until desired consistency.
- Add salt to taste.
- 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.