Houmous De Chou-fleur Recipe

1. Prepare and Steam Cauliflower

Trim cauliflower into even-sized florets (about 4 cups). In a large pot, add 1 cup of water or vegetable broth and fit a steamer basket. Bring to a simmer, add the florets, cover, and steam until very tender, 8–12 minutes. The cauliflower should be easily pierced with a fork.

2. Cool Briefly

Remove the steamed cauliflower and transfer to a bowl. Allow to cool for 5 minutes so it stops steaming but remains warm (warm cauliflower blends creamier). Reserve 2–4 tablespoons of the steaming liquid.

3. Blend Base Ingredients

In a high-powered food processor or blender, add the warm cauliflower, 1 cup tahini, 3 tablespoons lemon juice, 2 garlic cloves (peeled), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 0.5 teaspoon ground coriander (if using), 1 teaspoon sea salt, and 0.5 teaspoon black pepper.

4. Emulsify and Adjust Texture

Pulse to combine, then run the processor while drizzling in 3 tablespoons extra-virgin olive oil. Add 2 ice cubes and 2–4 tablespoons of the reserved steaming liquid (or additional cold water) as needed to reach a smooth, silky consistency. Scrape down the sides periodically. Blend 2–4 minutes until completely smooth and airy. Taste and adjust seasoning: add up to 1 tablespoon more lemon juice, a pinch more salt, or extra cumin to preference.

5. Finish and Transfer

Spoon the houmous into a shallow serving bowl, using the back of a spoon to create a slight well in the center for garnish.

6. Garnish and Serve

Drizzle 1 tablespoon extra olive oil over the surface. Sprinkle chopped parsley, toasted pine nuts or pistachios, and a pinch of sumac or smoked paprika for color and flavor. Serve immediately with warm pita or vegetable sticks, or chill for up to 2 days—bring to room temperature before serving.

7. Warm pita: Wrap pita in foil and warm in a 180°C (350°F) oven for 5–8 minutes, or heat briefly on a dry skillet until pliable. Slice and serve alongside the houmous.

8. Vegetable sticks: Wash and cut carrots, cucumber, and bell pepper into dippable sticks and arrange on a platter next to the houmous.