Curry
Cauliflower
Hummus
by H O L L Y M A R S H A L
Craving a savory, healthy dip for your
afternoon snack? This cauliflower hummus
provides all the flavor of traditional chickpea
hummus -- using tahini, garlic, lemon -- and
adds a kick with cumin and curry spices!
Serve with fresh, sliced vegetables like bell
peppers, or your favorite chip.
L I S T of I N G R E D I E N T S
small head cauliflower,
1
chopped into small florets
2 cloves garlic, minced
4 TBSP avocado oil, divided use
3 TBSP finely diced onion
3 TBSP tahini paste
2 TBSP fresh lemon juice
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp sea salt
Chopped green onions for garnish
the M E T H O D
1 Place the cauliflower florets in a steamer
basket set over boiling water. Cover and
steam until the florets are soft, but not mushy,
8-10 minutes.
2 While the cauliflower is steaming, lightly
roast the minced garlic. In a small skillet
over medium heat, sauté the garlic for 15-20
seconds or until fragrant. Transfer the garlic
to a small plate.
3 In the same small skillet set over medium-
low heat, add 1 tablespoon of the avocado oil
and the diced onion. Sauté for 8-10 minutes,
or until onion is lightly caramelized. Remove
the pan from the heat.
4 Place the steamed cauliflower florets and
roasted garlic into a food processor and
process until the cauliflower is nearly smooth.
Add the remaining 3 tablespoons of avocado
oil, tahini, lemon juice, cumin, curry powder
and salt. Purée until smooth. Spoon into a
serving dish, top with the caramelized onions
and a sprinkle of chopped green onions.
Serve.
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October 2017 Paleo Magazine Insider
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