Cauliflower Hummus Recipe

Inspired by Rooster & the Till

Time40m

Serves4

With pickled vegetables and pita

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Ingredients

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Hummus Base

1 head Cauliflower

1/2 cups Tahini

3 tbs ReaLemon lemon juice

2 cloves Garlic

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp Cumin

2 tbs Water

Pickled Vegetables

1 whole Cucumber

6 pieces Radishes

2 whole Carrots

1 cup Vinegar

1 cup Water

2 tbs Celtic sea salt

1 tbs sugar

Pita

4 pieces Pita bread

Method

Hummus Base Preparation

Prepare the Cauliflower

Remove the leaves and stem from the cauliflower head and break it into florets.

Steam the Cauliflower

Steam the cauliflower florets until they are tender, about 10-12 minutes.

Blend the Ingredients

In a food processor, combine the steamed cauliflower, tahini, lemon juice, garlic, olive oil, salt, cumin, and water. Blend until smooth and creamy.

Adjust Consistency

If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is reached.

Pickled Vegetables Preparation

Prepare the Vegetables

Slice the cucumber, radishes, and carrots into thin rounds or sticks.

Make the Pickling Solution

In a pot, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve.

Pickle the Vegetables

Remove the pot from heat and pour the pickling solution over the sliced vegetables in a jar. Let it cool, then refrigerate for at least 1 hour before serving.

Pita Preparation

Warm the Pita

If desired, warm the pita bread in a toaster or on a skillet for 1-2 minutes until soft.