Cauliflower Hummus - Bravabod
Recipes

Cauliflower Hummus

Valentina

This flavorful spin on traditional hummus replaces chickpeas with naturally low-carb cauliflower. When blended with tahini, garlic, and olive oil, the vegetable turns into a creamy, delicious dip. The trick here is to not overcook the cauliflower, so that it doesn't become too wet. Roasting is my preferred method here, but steaming will also yield good results. Switch it up with a few tablespoons of oil-packed sun-dried tomatoes for a tasty flavor spin.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 4-7 days


Shopping List
  • 9 ounces cauliflower florets (about 3 small handfuls)
  • 3 tablespoons runny tahini (Note 1)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon high-heat cooking oil (such as avocado oil)
  • 1/2 teaspoon sugar or coconut sugar
  • 1/2 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • smoked paprika, to taste

Instructions
  1. Step 1: Preheat the oven to 420°F. Toss the cauliflower with a little cooking oil and roast for 15 to 20 minutes, or until softened. Stir the florets halfway through roasting time. Transfer the cooked florets to a bowl to cool. Note: the cauliflower can also be steamed in a steamer or microwave if you prefer. Be careful not to overcook the cauliflower if doing so.
  2. Step 2: Add all the ingredients, including the roasted cauliflower, to a food processor. Blend the ingredients until super smooth. Taste and adjust seasonings as needed.
  3. Serve: Transfer the hummus to a serving bowl and drizzle with optional extra olive oil and a sprinkle of paprika and/or parsley. Enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

This flavorful spin on traditional hummus replaces chickpeas with naturally low-carb cauliflower. When blended with tahini, garlic, and olive oil, the vegetable turns into a creamy, delicious dip. The trick here is to not overcook the cauliflower, so that it doesn't become too wet. Roasting is my preferred method here, but steaming will also yield good results. Switch it up with a few tablespoons of oil-packed sun-dried tomatoes for a tasty flavor spin.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 4-7 days


Shopping List
  • 9 ounces cauliflower florets (about 3 small handfuls)
  • 3 tablespoons runny tahini (Note 1)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon high-heat cooking oil (such as avocado oil)
  • 1/2 teaspoon coconut sugar
  • 1/2 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • smoked paprika, to taste

Instructions
  1. Step 1: Preheat the oven to 420°F. Toss the cauliflower with
  2. Step 2: Add all the ingredients, including the roasted cauliflower, to a food processor. Blend the ingredients until super smooth. Taste and adjust seasonings as needed.
  3. Serve: Transfer the hummus to a serving bowl and drizzle with optional extra olive oil and a sprinkle of paprika and/or parsley. Enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

This flavorful spin on traditional hummus replaces chickpeas with naturally low-carb cauliflower. When blended with tahini, garlic, and olive oil, the vegetable turns into a creamy, delicious dip. The trick here is to not overcook the cauliflower, so that it doesn't become too wet. Roasting is my preferred method here, but steaming will also yield good results. Switch it up with a few tablespoons of oil-packed sun-dried tomatoes for a tasty flavor spin.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3-4 months

Best by 4-7 days


Shopping List
  • 9 ounces cauliflower florets (about 3 small handfuls)
  • 3 tablespoons runny tahini (Note 1)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon high-heat cooking oil (such as avocado oil)
  • 1/2 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1/2 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • smoked paprika, to taste

Instructions
  1. Step 1: Preheat the oven to 420°F. Toss the cauliflower with
  2. Step 2: Add all the ingredients, including the roasted cauliflower, to a food processor. Blend the ingredients until super smooth. Taste and adjust seasonings as needed.
  3. Serve: Transfer the hummus to a serving bowl and drizzle with optional extra olive oil and a sprinkle of paprika and/or parsley. Enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

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Cauliflower Hummus

PT25M 9 ounces cauliflower florets (about 3 small handfuls) 3 tablespoons runny tahini (Note 1) 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon high-heat cooking oil (such as avocado oil) 1/2 teaspoon sugar or coconut sugar 1/2 garlic clove, minced 1/2 teaspoon cumin 1/4 teaspoon salt smoked paprika, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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