Whole30 Cauliflower “Hummus”
This vegan cauliflower based "hummus" is perfect for a low-carb, whole30 friendly lunch or party snack! It's creamy and delicious, easy to make and a wonderful alternative to real hummus!
Lately, it's become a bit of a habit for me to make a batch of hummus or "hummus" for lunch and eat it with a mountain of vegetables. I mean, the biggest joy of a dip is the dipping, right?! I've always preferred dipping vegetables as opposed to dipping breadsticks or crackers. Vegetables keep their crunch! What is your preference?
Anyways, since I made my Zucchini "Hummus" several times lately, I was looking for an alternative that was also vegetable-based (making it whole30 friendly). I totally love a good hummus (and it's a wonderful source for protein too) but on the days where I just want to nourish my body with all the wonderful rainbow that vegetables are, this cauliflower-based "hummus" is absolutely perfect. And of course delicious!
Cauliflower on it's own is not particularly strong in flavor which makes it a perfect vessel for spices. As you may know, I also love using cauliflower in smoothie bowls or use it as a low-carb porridge source! It's extremely versatile which makes it such a wonderful vegetable! I sometimes have it for every meal - chocolate cauliflower porridge for breakfast, this cauliflower "hummus" for lunch and then any kind of protein with a cauliflower rice based stir-fry. Maybe I should make Cauliflower Day a thing!?
This "hummus" is obviously also perfect for anyone with an intolerance to legumes! And it's really easy and fast to make. Of course it will take a little longer than opening a can of chickpeas and blending them BUT it really doesn't take long either. I like to cook the cauliflower in a pressure cooker so that it's extra smooth for the "hummus". And it only takes 15 minutes that way! After letting it cool for a bit, you just blend it with all the other ingredients that make it super yummy!
Will you make this "hummus" soon? Or how about my Whole30 Zucchini “Hummus”?
This vegan cauliflower based "hummus" is perfect for a low-carb, whole30 friendly lunch or party snack! It's creamy and delicious, easy to make and a wonderful alternative to real hummus!
- 1/2 cauliflower (about 2 pounds)
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1.5 teaspoon salt
- 1 tablespoon olive oil (plus more for topping)
- 1 tablespoon tahini
- 1 teaspoon smoked paprika powder
- 1 teaspoon dried ground rosemary
- sesame seeds (optional)
- 3 chopped green olives (optional)
- fresh basil (optional)
Cut cauliflower into piecces and add to a pressure cooker with 1 cup of water. Cook on High for 15 minutes.
After 15 minutes, switch off the heat and slow release the steam (this will take 5 to 10 minutes).
Add the cauliflower (none of the liquid) to a blender together with lemon juicce, garlic powder, salt, olive oil, tahini, smoked paprika powder and rosemary powder. Blend until super smooth.
Pour into a bowl. Drizzle olive oil on top and sprinkle with sesame seeds, chopped fresh basil and chopped green olives. Enjoy!
