Creamy Cauliflower Hummus
Move aside Garbanzo Bean Hummus. I have a new favorite, Cauliflower Hummus!
My roommates from when I was studying at the University in Rome are probably still annoyed at my love for Cauliflower. We had an open concept kitchen and I used to steam cauliflower every week in the winter months. I would just sprinkle the steamed vegetable with salt, a little drizzle of some incredible Extra Virgin Olive Oil from Puglia and my heart was content.
This recipe is easy, fast and delicious. I promise you won't miss the traditional Mediterranean version of this dish or the bloating from the beans!
4 cups cauliflower florets, steamed
1/4 cup Organic Extra Virgin Olive Oil + extra for serving
2 TBS Tahini (raw or roasted)
Juice of one Lemon
2-4 drops doterra Lemon Essential Oil
2 tsp Cumin
Sea Salt and Pepper to taste
2 tsp Paprika
1-2 TBS Hemp Seeds
Sliced Vegetables of choice, for serving
Tip: make sure you use a good extra virgin olive oil. It makes all the difference!
In a food processor, combine the cauliflower, 1/4 cup of the olive oil, tahini, lemon juice and essential oil, cumin and process until smooth. Add salt and pepper to taste along with more tahini or olive oil if you like.
Scoop the hummus into a serving dish. Using the back of a spoon make a well in the center of the hummus and fill with olive oil. Sprinkle paprika and hemp seeds. Serve with sliced vegetables.