paleo hummus



  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) cumin
  • 1 head(s) cauliflower, cored and cut into 1-1/2 inch florets
  • 1/4 teaspoon(s) sea salt(optional)
  • 1/8 teaspoon(s) black pepper, freshly ground
  • 1/2 cup(s) tahini, (may be found in many middle eastern markets or at Whole Foods)
  • 3 medium garlic clove(s), smashes and minced into a paste
  • 1 medium lemon(s), juiced
  • 1/8 teaspoon(s) paprika


  1. Preheat oven to 500 F.
  2. Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
  3. Transfer mixture to rimmed baking sheet and spread out evenly.
  4. Bake until cauliflower is browned and tender, 25 - 30 minutes, stirring occasionally.
  5. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
  6. Season with sea salt (if desired) and sprinkle paprika on top.
  7. Serve warm or cold with assorted vegetables.

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Posted on February 29, 2016 .