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Cauliflower Hummus

Course: Condiment
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Cauliflower hummus has no egg, so it’s a great substitute for regular hummus that uses chickpeas, which can be high in phytates, unless you take the time to soak them with whey, lemon juice or vinegar overnight to reduce the phytates.



  • 1 medium cauliflower
  • 1 medium summer squash patty pan, zucchini or crookneck
  • 1/4 cup chopped fresh parsley
  • 3 to 4 garlic cloves
  • 1/3 cup organic sesame tahini
  • 1/3 cup olive oil
  • Juice of 2 lemons
  • 1/2 teaspoon cumin
  • 1/2 teaspoon good quality salt
  • 1/2 teaspoon smoky paprika
  • 1/4 teaspoon cayenne pepper or chili powder
  • black pepper to taste


  1. Preheat oven to 375 degrees.
  2. Divide cauliflower into florets and stem, cut stem to match approximate size of florets. Chop squash to equal size. Place on parchment paper on a quarter sheet baking pan and brush lightly with high quality cold pressed olive oil.
  3. Bake in top half of oven for 30 minutes, removing from oven half way through to turn the pan and turn the vegetable pieces on the pan.
  4. If you choose to bake some of the garlic with the vegetables for an enhanced roasted garlic flavor just be sure to leave at least 2 cloves raw for the essential health benefits. Any garlic included for roasting may need to be removed a few minutes ahead of the cauliflower and squash.
  5. After 30 minutes, remove the pan from the oven and set on a stove top or other heat safe surface for at least 10 minutes to cool. The vegetables should be close to room temperature before you start processing the hummus.
  6. Place the vegetables in a food processor and pulse until the vegetables are the consistency of large grains of rice or couscous, then add the parsley and pulse until it is well mixed in, followed by the garlic, tahini, olive oil, lemon juice, parsley, spices, salt and pepper. Process several minutes until smooth and creamy, scraping down the sides as needed from time to time as you go.
  7. Increase garlic, seasoning, salt and pepper to taste until it’s just how you like it. Serve with baby cucumbers (seedless), carrots and celery sliced into thin dipping sticks and baby lettuce leaves as your ‘crackers’, or with sprouted or soaked grain pitas or flat breads.