Loaded Cauliflower Hummus

4.8 from 16 reviews



For the hummus:

  • 4 cups cauliflower florets, steamed
  • 1/4 cup extra-virgin olive oil (+ extra for garnish)
  • 2 tablespoons tahini
  • zest of 1 lemon
  • juice of 1 lemon
  • pinch of ground cumin
  • salt and pepper, to taste

For the loaded part:

  • 3/4 pound ground lamb
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 1/4 red onion, thinly sliced
  • 1/4 cup green olives
  • 1/4 kalamata olives
  • 1/2 english cucumber, diced
  • 1/4 cup roasted bell peppers, sliced
  • freshly chopped parsley, for garnish
  • fresh mint, for garnish
  • 1/2 lemon, for garnish


  1. In a food processor (I used a high speed blender), combine the cauliflower, olive oil, tahini, lemon juice and zest, and cumin and process until smooth. Add salt and pepper to taste and set aside.
  2. Place a medium saute pan over medium heat. Add lamb and break into small pieces, add garlic powder, salt and pepper and cook until no pink remains, about 6-7 minutes. 
  3. Scoop the hummus into a serving dish along with the ground lamb, then surround all of it with cucumber, roasted red peppers, olives, red onion, mint and parsley. Then squeeze fresh lemon juice on top and garnish with a bit more extra virgin olive oil!


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