Cauliflower Hummus


Cauliflower hummus – 20 minutes, 6 servings, 142 kcal

Ingredients

  • 1 cup cauliflower, cut into florets and steamed
  • 1 cup chickpeas, drained and rinsed
  • 1/2 tsp or 1 clove garlic, chopped
  • 2 Tbs tahini
  • 1 lemon, juiced
  • 2 Tbs olive oil
  • 1/2 tsp ground cumin
  • salt, to taste
  • pepper, to taste

Directions

Prep

  1. Chop cauliflower into florets and steam.
  2. Drain and rinse chickpeas.
  3. Juice lemon.

Make

  1. In a large food processor, combine cauliflower and chickpeas. Pulse a few times to begin to pulse ingredients.
  2. Add garlic, tahini, lemon juice, olive oil and ground cumin. Process until smooth and creamy, scraping down the sides as needed.
  3. Season with salt and pepper to taste.
  4. Serve with plenty of raw veggies!

Notes

If hummus is too thick, add a teaspoon of water, 1 teaspoon at a time and pulse until desired consistency is reached.

More recipes like this in the meal planning program, including a beet hummus, edamame hummus, vegetable hummus bowl and even DESSERT hummus!!

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