Cauliflower hummus tastes almost exactly like normal hummus made with chickpeas, but doesn't contain any beans or legumes. This recipe is paleo and vegan-friendly, and also gluten-free. It's a perfect healthy snack your whole family can enjoy!
Photograph by Daniel Montoya
RECIPE: Cauliflower hummus
1 head of cauliflower, florets
4 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
3 cloves finely minced garlic
Juice of one lemon
1 tablespoon finely chopped parsley (curly or flat leaf, whichever you prefer)
Preheat the oven to 425 degrees F.
In a large bowl, toss cauliflower florets with extra virgin olive oil, ground cumin, sea salt and black pepper.
Line a rimmed baking sheet with parchment paper or aluminum foil and spread florets evenly on the baking sheet.
Bake at 425 degrees F for 30 minutes or until the cauliflower florets are fork-tender. Turn the florets halfway through so they don't burn.
Remove from oven and let cool for 5 minutes; transfer to a food processor or blender and add minced garlic and the juice of one lemon. Blend until completely smooth.
Taste and add any additional salt or olive oil to your liking. Spoon into a bowl, create a swirl on the top with a spoon to create a small groove, and add a drizzle of olive oil into the groove.
Garnish with freshly chopped parsley.Serve with fresh, raw veggies such as carrot or celery sticks.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.