I don’t know how to tell you this, but I think I can live without chickpeas. I used to love hummus and was pretty disappointed when I learned that chickpeas were out with paleo due to the fact that they’re quite difficult to digest and meat is simply a more dense protein source. I quickly realized that I was going to need to find a replacement because I really enjoy Mediterranean flavors and having a little something to dip my veggies in when I’m feeling snacky is a real treat. So here we are with what is quickly becoming my favorite vegetable – cauliflower! It’s not my favorite raw and it’s not my favorite roasted, but rice it or puree it and flavor it any way you want, and suddenly all things are possible!
Paleo Cauliflower Hummus
1/2 a head of cauliflower, roughly chopped
2 cloves or garlic, chopped
2 Tbsp. tahini
2 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
1-2 Tbsp. water
1/2 tsp. salt or more to taste
olive oil drizzle (optional)
paprika sprinkle (optional)
1) Steam the cauliflower. I used a Ziploc steamer bag and microwaved it for 4 minutes. You want it soft but not water-logged. Put in a food processor.
2) Add the remaining ingredients (except the drizzle of olive oil and paprika), beginning with 1 Tbsp. of water, and puree until you have a smooth consistency. You may need to scrape down the sides and add the 2nd Tbsp. of water or more until you get it creamy smooth to your liking.
3) Allow to rest for about 10 minutes until the flavors have melded. Drizzle with extra olive oil, sprinkle with paprika, and eat with abandon.
*Note: This would be delicious with some cumin added as well!