This is a paleo hummus recipe I altered from one I found at Paleo Plan. It is a delicious paleo-friendly alternative to the legume laden version we are familiar with. Make up a batch for a party, or package it up for snacks throughout the week.
Preheat your oven to 500° F.
Start by coring and cutting your cauliflower into small florets.
Toss the florets in the olive oil, cumin and salt and pepper, and spread in a single layer onto a rimmed baking sheet.
When oven is up to temperature, place the baking sheet in the oven and roast cauliflower for about 20-30 minutes, checking periodically, until just browned along the edges.
Place the roasted cauliflower into a blender or food processor along with the tahini, garlic, juice from one of the lemons and paprika.
Blend well until the mixture has turned into a paste. Add more olive oil if the mixture is too thick.
Give it a taste, and adjust the flavor as necessary. I added some lemon juice from the second lemon, and a little more salt.
When the flavor is where you want it to be, package it up and refrigerate until chilled. Serve with delicious veggies!
Feel free to spice this up with add-ins like roasted red peppers, pesto, curry powder, etc.
Comment with any questions or suggestions.
Until next time... happy paleo eating!
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