Connie's Smoky Cauliflower Hummus - » SHAPE ReClaimed

Connie’s Smoky Cauliflower Hummus

Connie's Smoky Cauliflower Hummus
  • • 1head cauliflower (1½ lbs to 2 lbs.), trimmed and cut into 2-in. florets
  • • 4 tablespoons MCT OIL
  • • About 1 tsp. smoked paprika
  • • 2 teaspoons Celtic Sea salt, divided
  • • ½ teaspoon ground cumin
  • • ¼ teaspoon red Chile flakes
  • • 1 tsp garlic powder
  • • 1 tsp onion powder
  • • 2 tbsp. lemon juice
  • • 3 tablespoons of Apple Cider Vinegar
  • • 3 tablespoons well-stirred tahini
  1. Preheat oven to 450°. Put cauliflower florets in a large bowl and add 2 Tbls. oil, 1 tsp. paprika, ½ tsp. salt, the cumin, Chile flakes, and garlic. Toss to coat thoroughly.
  2. Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
  3. Put ½ cup water in a blender with roasted cauliflower and garlic powder, onion powder, lemon juice, Apple Cider Vinegar, remaining 3 tbsp. oil, the tahini, and remaining 1½ tsp. salt. Blend, adding more water if needed (up to ¼ cup) and scraping sides often, until you have a creamy purée, about 4 minutes (so this in 1 minute increments).
  4. Taste and add more salt or lemon juice if you like.
  5. Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
  6. Make ahead: Up to 3 days, chilled airtight.
Recipe by Connie Slusser


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