Cauliflower Hummus

Cauliflower hummus – 20 minutes, 6 servings, 142 kcal


  • 1 cup cauliflower, cut into florets and steamed
  • 1 cup chickpeas, drained and rinsed
  • 1/2 tsp or 1 clove garlic, chopped
  • 2 Tbs tahini
  • 1 lemon, juiced
  • 2 Tbs olive oil
  • 1/2 tsp ground cumin
  • salt, to taste
  • pepper, to taste



  1. Chop cauliflower into florets and steam.
  2. Drain and rinse chickpeas.
  3. Juice lemon.


  1. In a large food processor, combine cauliflower and chickpeas. Pulse a few times to begin to pulse ingredients.
  2. Add garlic, tahini, lemon juice, olive oil and ground cumin. Process until smooth and creamy, scraping down the sides as needed.
  3. Season with salt and pepper to taste.
  4. Serve with plenty of raw veggies!


If hummus is too thick, add a teaspoon of water, 1 teaspoon at a time and pulse until desired consistency is reached.

More recipes like this cauliflower hummus in the meal planning program, including a beet hummus, edamame hummus, vegetable hummus bowl and even DESSERT hummus!!

Leave a Comment

Your email address will not be published. Required fields are marked *