Ode to Hummus

I have a confession to make…. I love snacking. Now, I will also admit since going paleo/primal my cravings have magically disappeared but I still like a snack in the late afternoon when the batteries are running low.

As you have probably noticed, snacking is way different on this path. It used to be grab some cracker and cheese or carrot sticks and hummus. Hummus…. We must pause here in reverence……. I love hummus. I mean really really love hummus.

The first moment I had it is still so clear to me. It was love at first bite. My senses exploded in a fourth of July like celebration. I looked at the mushy undescript paste in the bowl and couldn’t believe that such a simple looking thing could be so complex and compelling! I had to know what it was!

I soon started making it myself since I couldn’t get enough. Working on the nuances of hummus was a great joy for me. More or less garlic? Smoked paprika or sweet? One or two lemons? You get the picture.

Since going Primal I have dearly missed hummus. I have actually laid in bed and wondered, “How do I make a really great paleo hummus?” Then the other day, I was writing an article on the many attributes of cauliflower and it hit me. Cauliflower hummus! That’s it!!

beautiful cheddar cauliflower from my garden

After all Mark Sisson always sings the praises of the adaptability of cauliflower. So I bought a beautiful yellow cauliflower and steamed it. I tossed it into a food processor with a touch of tahini, lemon juice, garlic, actually lot of garlic and olive oil. The cauliflower wasn’t steamed enough. It just went round and round in lumps but the flavor was great.

Try number 2. This time I steamed the cauliflower till really soft, back into the food processor with all the ingredients except the tahini. I tried macadamia nut butter instead to make this a truly paleo dish. It was an incredible success!

Steamed cauliflower ready to rumble!

So here it is. Even if you are not a hummus fan I think you will love it. Add the garlic to your personal preference. I like a lot of garlic. Serve it up with fresh cut veggies and a drizzle of olive oil. Enjoy!

Cauliflower hummus, as good as it looks

Cauliflower Hummus

One large head of cauliflower (preferably yellow)

2 to 10 cloves of fresh garlic, minced in the food processor first

2 tablespoons of macadamia nut butter (or almond)

The juice of one medium lemon

¼ cup (or so) of olive oil

1 teaspoon of cumin

1 – 3 tablespoons of fresh parsley

Or 1 tablespoon of dried parsley

½ teaspoon of smoked paprika

Salt to taste; about 1 teaspoon

Garnish with parsley, smoked paprika and olive oil

Steam your head of cauliflower till it is very tender. While that is cooling take down your food processor and mince the garlic. Add the olive oil, nut butter, spices and lemon juice and mix some more. Add the cauliflower and puree till a smooth paste. Add some more olive oil if you need to get this lovely paste. Spread the hummus in a lovely platter in swirly patterns. Drizzle with olive oil and sprinkle with more paprika and serve with veggies.