Hummus is a very popular Middle Eastern spread and dip that is delicious, versatile and packed with nutrients. It is usually made in a food processor, by blending chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice and garlic. But because chickpeas are in the legume family, some people cannot easily tolerate or digest them, causing inflammation in the intestines. So, we’ve developed a cauliflower hummus recipe replacing the chickpeas with cauliflower and adding a few extra spices to the popular recipe. Try this one. It’s delicious! You may need to make a double batch because your family & friends are going to eat it up! Have the recipe handy when you bring this to a party — I always have to share it. 😊
- 1 head cauliflower
- ¾ cup tahini
- ¼ cup olive oil
- 3 Tbsp lemon juice
- 5 cloves garlic
- 4 tsp cumin
- 1 ½ tsp sea salt
- 1 tsp paprika
- ¼ tsp cayenne
- Cut the cauliflower into small pieces and steam for about 6 minutes.
- While the cauliflower is steaming, run the tahini through a food processor for about 2 minutes.
- Smash the cloves of garlic with the side of a knife and place them in a skillet over medium heat for about 30 seconds, or until it becomes fragrant. Add garlic to the food processor with the tahini and pulse until smooth.
- Add the steamed cauliflower to the food processor and run until the mixture looks like a sauce.
- Add the remaining ingredients and mix until well combined.
- Serve with your favorite veggies and enjoy!
If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass on our Home page. Or email us at firstname.lastname@example.org for more information.