Cauliflower Hummus

Cauliflower Hummus

Yield: 8 servings

Ingredients:

1 medium cauliflower cut into florets

1 ½ tsp minced garlic

1 ¾ tsp salt, divided

½ cup sesame tahini

1/3 cup olive oil

3 Tbsp lemon juice

Chopped parsley-optional

Instructions:

In a saucepan fitted with a steamer attachment, bring an inch of water to a boil. Add cauliflower florets and cook covered until very tender when pierced with a fork, about 6 minutes. Meanwhile, sprinkle garlic with 1 teaspoon salt and mash with the side of the knife until it forms a paste. Set up blender. Add cauliflower and garlic salt and pulse several times to chop up the cauliflower. Add remaining ¾ teaspoon salt, tahini, olive oil and lemon juice. Pulse in blender. Scrape sides and continue to pulse until the cauliflower is smooth and the texture of soft hummus. Transfer to a serving dish. Cover and refrigerate until cold and firmer, about 2 hours. 

Drizzle with additional olive oil and sprinkle with parsley before serving.

Nutritional analysis per serving: 

Calories 157; Fat 15 g; Carbohydrates 3 g; Sodium 207 mg; Protein 4 g; Fiber 1g