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Practical Paleo 2nd Edition Book Review: Creamy Cauliflower Hummus

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5 from 1 review

Ingredients

Scale
  • 4 cups cauliflower florets, steamed
  • 1/4 cup + 1 tablespoon extra-virgin olive oil
  • 2 tablespoons tahini (sesame paste), raw or roasted
  • Grated zest and juice of 1 lemon (reserve zest for garnish)
  • Pinch of ground cumin
  • Sea salt and black pepper to taste
  • Pinch of paprika, for garnish (optional)
  • Sliced vegetables of choice, for serving
  • Olives of choice, for serving

Instructions

  1. In a food processor (I used a high speed blender), combine the cauliflower, 1/4 cup of the olive oil, tahini, lemon juice, and cumin and process until smooth. Add salt and pepper to taste, along with more tahini or olive oil if you like.
  2. Scoop the hummus into a serving dish and garnish with the reserved lemon zest, remain- ing tablespoon of olive oil, and paprika (if using).
  3. Serve with sliced vegetables and olives.

Find it online: https://paleomg.com/practical-paleo-2nd-edition-book-review-creamy-cauliflower-hummus/