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Cauliflower Hummus
A creamy hummus with a base of cauliflower instead of chickpeas!
Prep Time
2
minutes
mins
Cook Time
5
minutes
mins
Total Time
7
minutes
mins
Course:
Dips and Spreads
Cuisine:
American, Middle Eastern
Servings:
10
Calories:
41
kcal
Author:
Kate Hackworthy | Veggie Desserts
Equipment
food processor
Ingredients
½
a head of cauliflower
florets
2
tablespoons
olive oil
1
tablespoon
tahini
1
tablespoon
lemon juice
½
clove
of garlic
minced
⅛
teaspoon
sea salt
Instructions
Standard Method: Steam or boil the cauliflower florets for a few minutes until soft.
Drain and rinse under cold water to cool. Drain again.
Transfer to a food processor, along with the other ingredients and puree until smooth.
Lovely served with vegetables, pitta or flatbreads.
Nutrition
Calories:
41
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
38
mg
|
Potassium:
93
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin C:
14
mg
|
Calcium:
8
mg
|
Iron:
1
mg