- 1 head cauliflower
- 1 can garbanzo beans
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 5 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- Steam cauliflower for 5-7 minutes, until it can be easily pierced with a fork.
- Put cauliflower and remaining ingredients in a food processor and process until smooth. Alternatively you could use a high-powered blender, immersion blender or mixer to get the job done, it just may take longer.
- Enjoy! This will keep in the fridge for about a week.
NOTE: You can change out the spices to suit your meal/taste. Try Italian seasoning and garlic powder or smoked paprika and pepper. Any number of flavor combos would be delicious, so mix it up!
Adapted from: Paleo Cauliflower Hummus receipe by Diane Sanfilippo in her cookbook, Practical Paleo