1lbCauliflower floretsthis was roughly half of my cauliflower. However, cauliflower varies greatly in size so when it doubt...weigh it out!
1.5cupsChickpeasrinsed and drained from a can or soaked and cooked
1 to 2Garlic cloves
2tablespoonsFresh Lemon Juice
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 1/4 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.
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