What’s better than hummus? I mean, honestly that’s a trick question, the answer is obviously that nothing is better than hummus. BUT. When you add in cauliflower for extra fiber and white beans for added creaminess, you have created an elevated party hummus that gets the job done.
I’ve been snacking on this dip for days straight now and I ain’t getting tired of it. I used roasted cashews in this one for a smoky flavor that got to be a little addicting actually. So if you’re not prepared to eat this by the shovel-full, perhaps opt for raw cashews for a wholesome creaminess.
I used this as a straight up dip with pretzel bites, celery and carrots, but there are plenty of other ways to enjoy this cauliflower hummus. Try it in a Buddha bowl with a grain and some leafy greens, or even use it as a base for a pasta sauce by cooking in a pan with a little bit of olive oil and non dairy milk .
You can go ahead and use chickpeas if that’s what you’ve got on hand. Dare I say even black eyed peas could go well here?
I used smoked, roasted cashews as I noted above, but raw will work perfectly well too. You can also use pine nuts as in traditional hummus if you’d prefer.
If you don’t have tahini, you can add in a 1/4 cup olive oil and a little extra water to create smoothness.
Cook white beans in slow cooker with 6 cups of water for about 6 hours or in pressure cooker for 27 minutes. I typically also add in a few garlic cloves and a dash of salt just to you’re not starting with a bland base. This is totally optional though. If you need further detailed instructions about how to cook beans, you can check out my how-to-bean post regarding everything from cooking beans in various ways to which ones have the most protein and why they make you fart. I know, I’m a wealth of knowledge.
While the beans are cooking, chop a head of cauliflower into roughly 1-2″ florets, mist with olive oil, and roast in an oven/toaster oven for 40 minutes at 400°. Cauliflower is seriously the miracle veggie if you weren’t aware. Cauliflower is packed with B-vitamins, and tons of phytonutrients that can help protect your body from free radicals that may cause cancer. It’s got fiber on fiber on fiber, which helps lower cholesterol and manage weight by keeping you fuller longer. Also, cauliflower has next to no calories, so mixing that in with beans, means that bite for bite, you’re saving on carbs too. Boom. You’re welcome.
When the cauliflower is done roasting, add it to your food processor or blender. You can add in 1/4 cup of water or you can use liquid from cooking the beans. I always opt for the bean liquid because it’s full of extra flavor and proteins that you might not get from the water. Add the rest of the ingredients and pulse in the processor until smooth. I recommend tahini made by Seeds of Collaboration if you’re looking for a delicious and ethical choice.
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