This Paleo & Vegan Cauliflower Hummus is an easy, delicious dip that will please a crowd!
Remember when I shared this recipe for Paleo Greek Lamb Burgers? And I said I lost the recipe for the yummy hummus that I used? Well, I recovered the recipe!
Last weekend, I remade this hummus to make sure the recipe worked! The first time I tried to re-make this hummus, I added way too much garlic . . . and it was basically inedible. It was kind of like vampire poison — and human poison, too.
Luckily, my second try yielded MUCH better results! This cauliflower hummus is super creamy and flavorful, and it doesn’t taste like cauliflower at all! I promise.
Let’s break this hummus down. It starts with an entire head of cauliflower, which we cook in the microwave. Once the cauliflower is soft, we blend it with a few spices until it’s super creamy and smooth. And then . . . we eat! I suggest rainbow carrots and cucumbers, but use whatever you want as a dipper!
This hummus is perfect for a crowd because it fits virtually any diet! As you may know, hummus is a vegan/vegetarian staple, but it’s typically made with chickpeas. Read: not Paleo. I was extremely skeptical when I saw “cauliflower hummus” for the first time, but my curiosity got the better of me. And you know what? Cauliflower mimics chickpeas really well. My mom is a huge fan of hummus, and she said that this version tastes just as good as other hummuses that she’s tried! (Hummuses? Is that a word?!)
Anyway. This hummus is . . . are you ready? It’s a long list!
- Paleo
- Vegan
- Vegetarian
- Nut-free
- Gluten-free
- Grain-free
- Dairy-free
- Bean-free
- Soy-free
- Allergen-free
- Egg-free
- Super DELICIOUS!
If you want your cauliflower hummus to look extra fancy, I suggest adding a drizzle of oil and a sprinkle of sesame seeds. Then, you can be the hostess with the mostess.
Alternatively, you could eat the entire batch (by yourself, of course) with chips and veggies for dinner. I think that’s a balanced meal.
| Prep Time | 15 minutes |
| Servings |
hummus
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- 1 medium-sized head cauliflower
- 1/4 cup + 3 tablespoons olive oil
- 1/2 heaping teaspoon cumin
- 3/4 teaspoon salt
- 1 clove garlic
- 1/4 teaspoon paprika
- 2 tablespoons tahini
- 2 teaspoons lemon juice
Ingredients
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- Using a paring knife, chop the head of cauliflower into florets. Remove the tough outer leaves.
- Add the florets to a microwave-safe bowl, along with a splash of water. Microwave on high in 1-minute increments until the florets are soft, about five minutes. Drain the cauliflower thoroughly.
- Add the cauliflower to the blender along with the remaining ingredients. Blend on high until smooth. Serve.