Serve this aromatic houmous as part of a meze, dipping fresh crudités to your heart’s content! Lighter than a traditional houmous, my recipe uses cauliflower as a base, creating a low-carb, Paleo-friendly version which by no means scrimps on flavour. Try it for yourself!
Approximate nutrition per serving: 255kcal / 21.6g fat / 3.1g saturated fat / 9.7g total carbohydrates / 4.4g fibre / 5.3g net carbohydrates / 5.4g protein.
- 400g cauliflower, cut into small florets
- 1½ lemons
- 1½ garlic cloves, crushed
- 65g organic tahini (ideally soaked/sprouted/activated)
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- Handful of fresh coriander, roughly torn
- Sea salt
- Lightly steam the cauliflower until tender, about 4 minutes. Transfer to a food processor and blend until the mixture resembles a rough crumb. Add the crushed garlic and blend again. Set aside to cool.
- Once cool, add the zest of one lemon and the juice of one and half lemons, tahini, olive oil, ground coriander, and ground cumin to the cauliflower and blend until well-combined. The consistency should be similar to that of a traditional houmous.
- Add fresh coriander to the houmous, along with sea salt to taste. Blend briefly.
- Top with a dusting of ground coriander and a sprig of fresh coriander.
If you try this please let me know what you think – I’d love to hear whether you, too, think it can rival traditional chickpea-based recipes!