Meet Cauliflower Hummus: The Bean-Free Alternative

Whether you have a hard time digesting beans or are simply trying to practice better food combining, this light, yet deliciously satisfying dip is a great alternative to the traditionally chickpea-based hummus!

Used in everything from keto “rice” to grain-free pizza crusts, cauliflower is an extremely versatile veg with a leading role in the superfood kingdom. As part of the cruciferous vegetable family (alongside broccoli, cabbage and kale), cauliflower is packed with sulforaphane, a sulfur-rich compound that aids detoxification, fights cancer and helps slow the aging process. Cauliflower also provides energizing B vitamins, immune-boosting vitamin C, bone-strengthening vitamin K, bloat-fighting potassium and anxiety-reducing magnesium.

Perfect for spring and summer, this gluten-free, dairy-free, paleo dip can be used atop sandwiches or wraps, with crackers or veggies, as a salad “dressing” or meat dipping sauce.

Cauliflower Hummus:

Ingredients:
2 c. cauliflower florets
1 fresh, peeled garlic clove
1 tbsp. tahini
1/4 c. fresh lemon juice
1/2 tsp. cumin
1 tsp. pink salt or Real Salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
Topping: drizzle extra-virgin olive oil, chopped (fresh) herbs, toasted pine nuts

Yield: approximately 2 1/2 cups (20 servings)

Instructions: steam cauliflower for approximately 8-10 minutes (until soft, but not mushy). Cool slightly, then add to a food processor with all ingredients except olive oil. Begin processing, then slowly drizzle in the olive oil and process until smooth. Add toppings and serve fresh or store in an airtight glass container in the refrigerator for up to 1 week.

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