Cauliflower Hummus

5 from 1 vote

This hummus tastes remarkably similar to the one made with chickpeas but cauliflower keeps it low carb. Blend it to your desired consistency and feel free to play with the flavor profile by adding fresh herbs and spices or mix-ins, such as this tomato harissa topping.

Course Appetizer

Cuisine Mediterranean

Keyword cauliflower, hummus, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 97kcal

Author Jenny Ross

Ingredients

Hummus:

1/2 cauliflower head
5 cloves garlic unpeeled
2 tablespoons lemon juice 1 lemon
1/8 teaspoon cumin
1/4 cup tahini
water as needed
salt and pepper to taste

Tomato Harissa:

1.5 ounces tomato paste 1/4 small can
1/2 tablespoon harissa paste
2 tablespoons avocado oil
1 teaspoon monk fruit granulated
1 tomato roughly chopped
2 tablespoons lemon juice 1 lemon

Instructions

Roast the cauliflower at 400ºF for 30 minutes, or until deeply golden.
While the cauliflower roasts, prepare the tomato and harissa topping. Heat avocado oil in a medium sauce pan and add tomato and tomato paste. Cook until the mixture boils, about 5-10 minutes. Add harissa and monk fruit. Season to taste with salt and off heat, add lemon juice.
For the hummus, blend garlic cloves with the lemon juice in a blender and then strain the liquid, discarding the solids. Add cumin and tahini and whisk to combine. Add water as you whisk, until you get a smooth sauce.
In a food processor, puree cauliflower until smooth. Add the tahini garlic mixture and blend until very smooth. Add salt and pepper to taste.
To serve, plate hummus, top with tomato harissa and drizzle with olive oil and sprinkle with toasted pine nuts.

Notes

Makes 2 cups, serving size is 1/2 cup.

Nutrition