I got my Practical Paleo 2nd Edition Book today and couldn’t wait to make something! Thankfully I had all I needed for the ‘Savory Baked Chicken Legs’ and this ‘Creamy Cauliflower Hummus’!
I have missed hummus so much. My hubby can eat it still but my tummy just doesn’t do well with it. Even just a dabble from my hubby’s plate gives me a little queasy feeling. My favorite thing to do was dip my chicken into the hummus so I was excited to be able to do that with tonights dinner! I am so thankful Diane created this recipe because it truly mimics the real thing!
I’d like to do a proper review of Practical Paleo 2nd Edition but I wanted to share this recipe so you can all enjoy now – before you get your book! That said, if you haven’t ordered one yet and it’s on your to-do list, I highly suggest the hard cover. It really takes it up an extra notch (not that it needed to be) but really feels like the content of the book itself is supposed to be in a hard cover. If you already own Practical Paleo, I think you’ll find this new book even better….if that’s possible. Again, I will be doing a concentrated review of the book but just had to give it a shout out because it truly is my ‘go-to’ when I need to look up info and it’s ALWAYS the book I suggest for people who are asking which paleo book should they get first. I have actually given my book out several times and ordered time and time again because it’s just that good. SO, without further ado — Creamy Cauliflower Hummus recipe!
- 4 cups cauliflower florets, steamed
- 1/4 cup + 1 tbsp extra-virgin olive oil
- 2 tbsp tahini (sesame paste), raw or roasted
- Grated zest & juice of 1 lemon (reserve zest for garnish)
- Pinch of cumin
- Sea salt and black pepper to taste
- Pinch of paprika for garnish (optional)
- Sliced vegetables of choice, for dipping
- Olives of choice, for serving
- In a food processor, combine the cauliflower, 1/4 cup of the olive oil, tahini, lemon juice and 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 and garnish with the reserved lemon zest, remaining tablespoon of olive oil and paprika (if using).
- Serve with sliced vegetables and olives.
- Diane suggests orange cauliflower if you can find it because it deepens the color. I didn't have any on hand so regular cauliflower was used but I will keep my eye out for the orange next time 🙂