Hummus with Cauliflower

Airy, delicate hummus (and lower-carb on top of that)

Has it ever happened to you…..

That you liked a dish so much you made it over and over again (let’s say hummus)?

You even found ways of tweaking it to make it more special  (let’s say pink beet hummus)?

One day you decide you need to try a healthier version, even if it means sacrificing flavour  (let’s say hummus with steamed cauliflower)?

….and then you are just blown away by the result!

It happened to me:  In my opinion hummus with cauliflower tastes even better than traditional stuff!

The cauliflower gives an airy texture and an adds an extra delicate flavour dimension.
Last but not least the fact that you are adding an extra portion of veg to your meal just makes this a winner.

(a recipe from the blog “adventuresofvegirl’ which unfortunately no longer exists)

1 can of chickpeas (garbanzo beans)
equal amount of cauliflower (about 1/4)
2-4  tbsp fresh squeezed lemon juice
1 tsp tahini OR ground sesame seeds
salt and freshly cracked black pepper
Optional: 1-2 whole garlic cloves



  1. Steam the cauliflower until just tender (about 7-10 minutes). Allow the cauliflower to cool.
  2. Optional: Peel the garlic cloves. Put them into a pot and cover with water. Bring to the boil. Once boiling remove immediately. This will reduce the pungent smell of the garlic. Of course you can skip this step or (what I usually do) even leave out the garlic all together.
  3. Rinse the chickpeas.
  4. Add all the ingerdients to a food processor and blend until smooth.


Tips & Variations

This dish freezes perfectly: spread the mix into an ice cube tray. Freeze until solid and the transfer into a freezer bag.


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