Cauliflower Goat Cheese Hummus: Alton Brown calls again...The call of the flower


What is the origin of Hummus? Many of us know its Mediterranean and Middle Eastern food influence. However the earliest recipe found was from Egypt in the 13th century, along with many of inventions such as makeup, toothpaste, clocks, and the calendar!

Yes, the typical hummus has garbanzo beans, but today we will be making hummus sans garbanzo.

Cook with me here


So I already have created my *Pistachio Avocado Hummus which can be found in my cookbook. However one can never have too many dips! Chowhound did a write up on Hummus and I decided to take their version of Cauliflower Hummus and make it mine. Yes it is for garlic and herb lovers. I added fresh herbs from my garden.

I won’t bore you again with my information about Cauliflower and its versatility? There are some many different colors of cauliflower to play with and the recipes are endless! Here are many facts and recipes of mine with Cauliflower.

This hummus is gluten free and dairy intolerant friendly of course!


Makes approximately 4 cups

1/2 head or 1 small head raw cauliflower, riced and stemmed 
Juice of 1 lime 
8oz goat cheese, softened
1/3 cup tahini 
4 medium cloves garlic, peeled
1 cup fresh basil with stems 
1/4 cup fresh rosemary with stems
1/4 cup fresh oregano with stems 
Salt and ground pepper to taste

Place riced cauliflower in food processor and add lime juice, cheese, tahini, garlic, basil, rosemary, oregano, salt and pepper. Process until puréed. 

Enjoy with any bread, taco, salad, cracker. We ate it with my Beef Empanadas and my *Injera Ethiopian Teff flatbread.


*Found in my cookbook for purchase “Never Go Hungry Again”

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