Cauliflower Hummus

This is another mild tasting dip that most kids love…  and dipping veggies into a dip is a great way to encourage kids to eat more veg.

Because you have to cook the cauliflower and then allow it to cool, this dip is a bit more time-consuming than my zucchini hummus, but the taste and the texture is worth it.  It really does have the taste and texture of regular hummus!

And while the zucchini hummus is great in the summer and early autumn when zucchini are cheap and plentiful, this version of hummus is particularly suited to the colder months when cauliflower is in season.

Don’t just save this for the lunchbox though – it makes a great appetizer as well, and is a healthy snack too.

This recipe contains tahini (sesame seed paste) which is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Cauliflower Hummus

serves 4-6

caulihummus

  • 1/2 head of cauliflower, broken in to florets, steamed until tender and allowed to cool (you should have 3-4 cups)
  • 3 tbsp olive oil
  • 2 cloves garlic – crushed
  • 1/4 – 1/2 cup tahini or to taste
  • 4 tbsp lemon juice
  • 1 tsp ground cumin
  • salt and black pepper to taste

This is another simple, simple recipe…  all you do is pile everything in the food processor and whizz until it is smooth and creamy.  Taste and adjust the seasoning as you like.

Serve as a dip with fresh veggies…  nommy!

2 thoughts on “Cauliflower Hummus

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