Creamy. Healthy. Cauliflower Hummus
...THIS is what has been missing from your life!
Fear not, for you can make up for all those lost years by making a big batch of cauliflower hummus now! Thank goodness! What a relief! :D
I've been known to put random things in my hummus. Some have called me out on turning something so simple and amazing into anything BUT hummus. Quite frankly, I couldn't care less. I love my mustard hummus, my cucumber hummus, and most definitely the MOST amazing avocado hummus recipe. There are more...but I won't bore you.
This cauliflower hummus recipe is no different than those above. I took hummus which is already great and added a very simple ingredient to it to make it EVEN BETTER! Out of all the hummus recipes I've made so far, this one is the creamiest.
It's so creamy, in fact, that you can just skip all those crackers laying there next to the bowl and just dig in with a spoon. You know you want to. I do it all the time ;)
Now, I'm usually not one to add olive oil to my hummus or even drizzle it on top. I know, i know, that's how it is traditionally done but I prefer my hummus oil-free. The cauliflower hummus recipe has no oil in it but I did drizzle some on top. The only reason I did so (I feel nerdy for saying this) was because I needed a little something extra for the hummus as I was taking pictures. Look at the image above. With out the oil, the hummus blended into the bowl and it just looked like mashed potatoes. Food photography...it can be a real pain. In hindsight I realized that all I had to do was switch to a different colored bowl. Well...even us food bloggers are always learning something new :)
That being said, oil or no oil...it's completely up to you and your taste buds. Enjoy!
- 1 lb Cauliflower florets this was roughly half of my cauliflower. However, cauliflower varies greatly in size so when it doubt...weigh it out!
- 1.5 cups Chickpeas rinsed and drained from a can or soaked and cooked
- 1 to 2 Garlic cloves
- ⅓ cup Tahini
- 2 tablespoons Fresh Lemon Juice
- 0.25 cup Water if needed
- Paprika optional
- Fresh Parsley optional
- Olive Oil optional
Steam the cauliflower in a double steamer or steamer basket for roughly 5 to 10 minutes until tender. Alternatively you can boil the cauliflower for 5 to 10 minutes in water. Once the cauliflower is very tender remove it from the steamer basket or pot and allow it to cool for 10 to 15 minutes.
Place the cauliflower, chickpeas, garlic, tahini and lemon juice in a food processor. Blend until smooth. I find that the steamed cauliflower has plenty of liquid but if it seems very dry, you can add up to ¼ of a cup water to fluff it up.
Season the hummus with salt and more lemon juice to taste. Scoop the finished cauliflower hummus into a bowl, sprinkle with paprika and some fresh parsley if desired. Optionally, drizzle with olive oil to finish before serving the cauliflower hummus with pita bread, crackers or veggies.
1.) Note that the garlic can overpower the cauliflower very easily. Start with just a little garlic clove or even just half and add more as needed.
Craving some more hummus? Of course you are! Check this list out and thank me later! :)