We just made some cauliflower hummus and it was so delicious I had to write this post within 15 minutes of making it! We prefer to make our own hummus to control the oil that goes into it. All of the hummus on the market I have found contains canola oil. Over-consumption of oils, like canola, cause an abundance of Omega 6 fatty acids — this imbalance increases the risk of inflammation, heart disease, obesity, and prostate and bone cancer.  If you eat hummus on a daily or even weekly basis it would be a good idea to make it yourself. If you eat is as an infrequent snack it would be a good idea to purchase organic to ensure the canola oil does not contain GMOs. Canola is a high risk crop for GMOs (75% of canola crops are genetically modified). Be careful if purchasing non-organic hummus, I have seen a few brands that contain Sodium Benzoate.

So why make your hummus with cauliflower? Cauliflower is a cruciferous vegetable — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are kale, bok choy, brussel sprouts and broccoli.

I hope you enjoy this healthy, delicious snack! It pairs well with any vegetable and kale chips.

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Cauliflower Hummus

Prep Time: 20 minutes

See Detailed Nutrition Info on

Ingredients

• About 1 pound cauliflower florets
• 2 tbsp tahini
• 2 tbsp good olive oil (or more to taste/texture preference)
• 1 clove garlic
• Zest and juice (about 4 tbsp) of 2 lemons
• 1/2 teaspoon cumin
• 1 teaspoon Himalayan pink salt
• Pepper to taste

Instructions

1. Bring about 1/2" water to boil in a large covered pot with a steamer basket installed.
2. Once it's boiling, arrange florets in a single layer, stems pointed down to take the heat more directly. Add garlic. Cover and let steam until a knife can be easily inserted into the thickest stem.
3. Lift from water and let drain and cool for a minute or two.
4. In a food processor, collect remaining ingredients.
5. Add cauliflower and process until smooth. Taste and adjust seasoning as needed.
6. Chill in the refrigerator for at least one hour to allow flavors to meld.

Notes:

Recipe adapted from A Veggie Venture.

Cauliflower Hummus

About 1 pound cauliflower florets
2 tbsp tahini
2 tbsp good olive oil (or more to taste/texture preference)
1 clove garlic
Zest and juice (about 4 tbsp) of 2 lemons
1/2 teaspoon cumin
1 teaspoon Himalayan pink salt
Pepper to taste

1. Bring about 1/2″ water to boil in a large covered pot with a steamer basket installed.
2. Once it’s boiling, arrange florets in a single layer, stems pointed down to take the heat more directly. Add garlic. Cover and let steam until a knife can be easily inserted into the thickest stem.
3. Lift from water and let drain and cool for a minute or two.
4. In a food processor, collect remaining ingredients.
5. Add cauliflower and process until smooth. Taste and adjust seasoning as needed.
6. Chill in the refrigerator for at least one hour to allow flavors to meld.

Eat Better. Feel Better.