grated zest and juice of 1 lemon (reserve zest for garnish)
pinch of ground cumin
sea salt + black pepper, to taste (I used ½ tsp each)
pinch of paprika, for garnish (optional)
sliced vegetables, for serving
olives, for serving
Directions
In a food processor, combine the cauliflower, ¼ cup of the olive oil, tahini, lemon juice, and cumin and process until smooth. Add salt and pepper to taste, along with more tahini or olive oil if you like.
Scoop the hummus into a serving dish and garnish with the reserved lemon zest, remaining tablespoon of olive oil, and paprika, if using.
Serve with sliced vegetables and olives.
Notes
Author's note: I used an orange cauliflower for this recipe. If you spot one in your store or market, use it instead of the white variety for a deeper-colored dip. **I love serving this with the Souvlaki Kebabs from the book!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/creamy-cauliflower-hummus-practical-paleo-2nd-edition-review/