Lower-Fat Cauliflower Hummus Recipe | The Vegan Test Kitchen

Chop the cauliflower into larger chunks.

Boil the cauliflower in a pot on high heat for about 12 to 15 minutes until pierceable with a fork.

Cover the pot while boiling.

After 15 minutes, check the cauliflower to ensure it is pierceable.

Drain the cauliflower and let it cool for a few minutes.

Chop the scallions and parsley, measuring out 1/4 cup each.

Open the can of chickpeas and reserve 2 to 3 tablespoons of the chickpea liquid.

Rinse the chickpeas.

In a food processor, add the cooled cauliflower and puree it slightly without overdoing it.

Add the remaining ingredients to the food processor: olive oil, salt, chickpeas, paprika, tahini, cumin, garlic, scallions, parsley, and lemon juice.

Blend the mixture until smooth, adjusting with reserved chickpea liquid if necessary for creaminess.

Transfer the hummus to a container and chill in the fridge for an hour before serving.

Equipment Needed

Spice Level:

Dietary