Tag Archive for hummus

Cauliflower Hummus {Vegan, Paleo}

Oh hi, there, all you keto/paleo folks. I see you.

Truthfully, I love carbs so much, that they will have to pry them out of my cold, dead hands. A gf of mine recently got diagnosed as celiac, and I gotta say, it’s one of my worst fears. Not able to eat bread??! Pasta??!? Ugh. Worst.

But I also acknowledge that I maybe, sometimes, can be a lazy vegetarian. That means falling back on grilled cheese or peanut butter sandwiches (both because they are quick, easy and comforting), or mac & cheese or pasta with (homemade) tomato sauce. Ie carb city.

Cauliflower Hummus

I’m trying to be more aware of what I’m eating, I’m meal prepping more, so that I have healthy grab-and-go options rather than having to think when I’m hangry, and focusing more on whole vegetables and less carby grains. Which means I’m eating more quinoa and oats and less brown rice and noodles.

And holy hummus! I basically am living on the stuff! So traditional hummus is made from beans, usually specifically chickpeas, which are not considered to be paleo. However, cauliflower is the MVP of the paleo diet–it can be anything! Including, as it turns out, hummus.

Yep, that’s right, cauliflower hummus. It’s shockingly similar in texture and taste to regular hummus, the only thing is, it’s not as high in protein. Cauliflower only has 1.9g of protein per 100 grams, and chickpeas have 100x that!

By the way, in order for this to be truly paleo, you need to serve it with vegetables. Serving it with crackers or pita chips or whatever would make it not paleo. But again, you decide what you put in your body, k? I’ll just write the recipes. ūüėČ

Simply put, this is like every other hummus you’ve probably made in your life. It has the same ingredients, it just basically swaps out the chickpeas for cauliflower. So if you can make regular hummus, you won’t find this cauliflower hummus much of a challenge.

Now let’s get ‘er done!

One note: hummus works best when you have a really good blender and you blend it a long time. Don’t be afraid to leave it in there a while. I have Ninja, and for most things, it’s great, but a Blendtec or a Vitamix would really shine here.¬†

Cauliflower Hummus Vegan Paleo

Cauliflower Hummus


  • 2 cups cauliflower florets
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • salt & pepper to taste
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp za’atar (optional)
  • 3 tbsp water


  1. Place the cauliflower florets and the garlic cloves in a bowl and drizzle with a tablespoon of the olive oil, and sprinkle with salt and pepper. Toss well to coat. Place on a sheet pan and bake in a pre-heated 400 degree oven for about 20 minutes, until the cauliflower is pokable with a fork and has picked up some colour on the edges.
  2. Remove from oven and allow to cool enough so you can work with it.
  3. Place cauliflower in the blender with the tahini, spices, lemon juice and olive oil, and blend. Open the blender and scrape down the sides and blend again. If it’s still too thick and it’s not coming together smoothly, begin to drizzle water into the feed tube, a little at a time, until you get it to the right, creamy, hummus consistency. Taste and check for seasoning before serving.


Red Lentil and Harissa Hummus {Vegan}

Oh hummus. It just might be the most perfect food. 

Let’s recap:¬†

  • It’s entirely plant-based
  • It’s cheap
  • It’s full of protein
  • It’s full of fibre
  • There are a million different variations.

Yeah! Hummus is freakin’ amazing!¬†

Red Lentil and Harissa Hummus

I can’t prove this without doing a bunch of work (and I’m too lazy for that), but my guess is, hummus is the recipe I have made more of for this blog than anything else. Let’s see… there was Roasted Squash Hummus, a lovely pink Roasted Beet Hummus, a pale green Edamame Hummus, and even Chocolate Dessert Hummus! Oh yeah, and then there was the time I tried the Hummus Milkshake.¬†

I feel like I need this shirt: 

Okay. I think we’ve safely established my love for hummus. Let’s get on to the task at hand.¬†

I’m playing with lentils a lot this week, and there will be more lentil recipes forthcoming. The thing about hummus, is that you can make it with basically any kind of pulses. People tend toward lighter beans, because the colour is more pleasing, but you could technically make hummus with black beans or kidney beans. Most people use chickpeas or cannelini beans because the flavour is a little more neutral, too, so you can make the hummus taste however you want.¬†

I’ve been exploring Persian and middle eastern flavours quite a lot lately. I was cooking from Bottom of the Pot for a while, and there’s this Persian Market in West Van that I am visiting now once a week. They have a great selection of middle eastern ingredients, and I buy them because I’m curious. Barberry, halva, lavash bread… and harissa.¬†

Harissa is a paste made from roasted chilies blended with garlic and spices. I get mine at the Persian Market in a tube, similar to how you’d buy tomato paste or anchovy paste. It’s spicy and smoky, and a little goes a long way.¬†

It’s great on potatoes, mixed with oil (kinda like Patatas Bravas), mixed in with mayo for a spicy dip or sandwich spread, or folded into scrambled eggs.¬†

Here, I used it to kick up my hummus. 

The weird thing about red lentils, is, they are quite orange when you buy them in the store, but they basically turn white or beige after cooking. So I thought I’d enhance the redness of the hummus (and also add a touch of sweetness) by adding roasted red peppers.¬†

The end result is a dip that’s a little sweet, a little smoky, and a little spicy. Yee-haw!¬†


Red Lentil and Harissa Hummus {Vegan}


  • 1 cup split red lentils
  • water
  • salt & pepper to taste¬†
  • 3 cloves garlic
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil¬†
  • 1/2 tsp smoked paprika
  • 1/2 tsp harissa paste
  • 2 roasted red peppers (jarred)
  • 2 tbsp–1/4 cup water or aquafaba¬†


  • First, quickly rinse the lentils, then you need to cook them. I did mine in the instant pot, by adding the lentils, garlic, some salt, and 1/2-1 cup water to the bottom of the pot, and then cooking on manual for 4 minutes. If you don’t want to cook them in the instant pot, you can just add the lentils and garlic to about 3 cups of water on top of the stove. Bring to a boil, then simmer till the water is absorbed. You can even strain the lentils if there is too much water and the lentils themselves are cooked.¬†
  • Once the lentils are cooked, add all the ingredients except for the water to your blender or food processor. Process and scrape down the bowl. With the motor running, begin to slowly stream in the water or aquafaba, until your hummus gets to the desired, creamy consistency.¬†



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