Cauliflower Hummus

Did I ever tell you the story of the time I spent an entire day of my sister trip to Africa, a day that included flying in a hot air balloon, riding camels, being charmed by snakes and harassed by monkeys, with debilitating stomach cramping?


Like the kind of stomach cramping that led me to begin studying nutrition and how food affects us. The kind of stomach pain where standing was hard and walking required deep breathing and Lamaze, and long breaks had to be taken in the American Embassy (aka Starbucks).

This was how I discovered, after eating a bag of roasted chickpeas from a little shop in the winding streets of the souks, that chickpeas and I? We don’t get along well.

This is a SHAME, I tell you, as hummus is one of my favorite foods.

Enter our latest greatest food obsession: cauliflower.

Cauliflower Hummus


Yields about 1 1/2 cups


1 1/2 cup steamed cauliflower
3 garlic cloves (raw for a spicier flavor or roasted if you want a sweeter flavor)
1 large lemon (approx. 1/4 c lemon juice)
1/4 cup tahini
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
Salt to taste
1-3 tbsp water (as needed for desired consistency)
Paprika and olive oil for serving


  1. In a food processor or high-speed blender, combine tahini, 1/2 tsp salt, and lemon juice, processing until well blended.
  2. Add remaining ingredients, save the water and paprika, and process until smooth. Add water until desired consistency is reached (Note: I added no water)
  3. Taste and add salt as needed.
Brittany KrigerComment