Foregoing the usual garbanzo beans, this cauliflower version of hummus uses all the traditional seasonings to bring cauliflower’s neutral taste up to Middle Eastern standards.
Cauliflower “Hummus”
8 servings // Per serving: 141 calories, 12g fat, 3g net carbs, 3g protein
1 head cauliflower, broken into florets
4 cloves garlic, minced
1-1/2 teaspoons Celtic sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
5 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/3 cup tahini (sesame butter), stirred well
Garnish: olive oil drizzle
Powdered sumac, optional
Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl. Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.
Combine all ingredients in a food processor and blend until smooth. Taste, and adjust seasonings, if needed. Dollop into a serving bowl, drizzle with olive oil, and sprinkle with a bit more paprika or sumac, if desired.
For dipping, serve with crudités (thickly-sliced cucumber, red bell pepper, daikon, celery), pork rinds, or Parmesan crackers.