Cauliflower Curry Hummus

This hummus is so good and flavorful you will want to make it again and again! Replacing the chickpeas with cauliflower makes this recipe low carb and veggie packed. This is great served with raw or blanched veggies.

1 head cauliflower florets + 1 teaspoon olive or grape seed oil
1/4 cup olive oil
1/4 cup tahini paste
2 cloves crushed garlic
1 tablespoon lime juice
1 and a half teaspoon hot curry powder
sea salt and black pepper to taste


Pre-heat oven to 425 degrees. Roast cauliflower florets tossed in oil in the pre-heated oven for 25 minutes and set aside to cool. Add the oil, tahini, garlic, lime juice and curry powder into a food processor with the roasted cauliflower, blend until smooth. Season with salt and pepper and if seems thick add a teaspoon of water, serve and enjoy!!