- 1 large head of cauliflower – about 1 3/4 pound, cut into small florets
- 2 cloves of garlic
- 1 1/2 tablespoons of avocado oil
- 1/2 teaspoon sea salt
- 1/2 cup tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt + more to taste
- about 1/4 cup water to thin
- Preheat the oven to 425.
- Toss cauliflower florets and garlic cloves with avocado oil and 1/2 teaspoon of sea salt.
- Roast in the preheated oven for about 20 minutes, until tender and starting to caramelize.
- Add the roasted cauliflower and garlic to your vitamix or food processor along with all the other ingredients.
- Process until smooth and creamy – the vitamix will blend the hummus pretty quickly. If you’re using a food processor, process for at least 2-3 minutes for the best texture.
- If the hummus seems too thick after processing, thin it out by adding a little bit of water at a time until desired consistency is reached.
- If you want to make this hummus WITHOUT tahini, you can substitute sunflower seed butter, macadamia nut butter, or cashew butter.
- I like to roast the garlic with the cauliflower, to temper the garlicky flavor just a little bit. If you love the taste of raw garlic you can also add it raw instead. If you decide to use raw garlic, I would recommend only using 1 small clove.
- This hummus will keep in a covered container in the refrigerator for 5-7 days
- This recipe is a great jumping off point for endless hummus flavor combinations. You could make it spicy by adding some jalapeño, toss in some fresh herbs, or even some olives / artichokes