Cauliflower Hummus Recipe

Cauliflower Hummus
PREP 25 minutes
COOK 10 minutes
CHILL 2 hours
SERVES 18

See Also: Cauliflower and Chorizo Tacos Recipe

Ingredients:

• 1 medium head cauliflower (about 1 1⁄2 lb.), cut into florets (about 4 1⁄2 cups)
• 1 lemon
• 2 Tbsp. tahini (sesame seed paste)
• 2 Tbsp. olive oil
• 4 cloves garlic
• 1⁄2 tsp. ground cumin
• 1⁄2 tsp. salt
• 3 Tbsp. snipped fresh cilantro
• 1⁄4 tsp. crushed red pepper
• Snipped fresh cilantro
• Dippers: flatbread, crackers, pita chips, cucumber slices, carrots, sweet pepper strips, and/or roma tomato wedges

See Also: Roasted Indian Cauliflower Recipe

Directions:

1. In a medium saucepan cook cauliflower in a small amount of boiling water, covered, about 10 minutes or until tender; drain. Transfer to a bowl of ice water until cool; drain.
2. Remove 2 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a food processor combine 1 tsp. of the zest, the juice, cauliflower, and the next fi ve ingredients (through salt). Cover and process until smooth. Add cilantro; process 5 seconds. Cover and chill 2 to 8 hours.
3. Just before serving, sprinkle hummus with remaining 1 tsp. lemon zest, crushed red pepper, and additional cilantro. Serve with dippers.

NUTRITION
Per Serving 52 cal., 3 g fat (0 g sat. fat), 0 mg chol., 107 mg sodium, 5 g carb., 1 g fi ber, 1 g sugars, 1 g pro.

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