Nutritional Wisdom with Carly Pollack

Cauliflower Bean Free Hummus

3/4 cup tahini
1/4 cup extra virgin olive oil
1/4 cup lemon juice
4 cloves garlic
1 tbsp cumin
1 1/2 tsp sea salt
1 tsp paprika
1/4 tsp cayenne
1 head cauliflower, cut into florets

Steam cauliflower florets for 5-7 minutes, until soft, but not mushy. While the cauliflower is steaming, pour tahini into a food processor and process until it is light and fluffy, about 2 minutes. Crush the cloves of garlic with the side of a large knife, place into a small skillet over medium-high heat and toss for until fragrant, about 15-20 seconds, and remove from heat. Add the garlic to the tahini in the food processor and pulse until smooth. Place the steamed cauliflower florets into the food processor and process until the cauliflower begins to look like a sauce. Add in the remaining ingredients and pulse until well combined. Let sit out at room temperature for an hour or two, to give the flavors a chance to develop. Serve at room temperature, topped with some olive oil and paprika, with your favorite vegetables or gluten free crackers.

1 Batch