Paleo Classic Hummus Dip
Creamy, flavorful, and completely grain-free, this Paleo Classic Hummus Dip offers a delightful twist on the traditional recipe by swapping out chickpeas for tender steamed cauliflower. Perfect for paleo and gluten-free diets, this dip combines the nutty richness of tahini, bright citrusy notes of fresh lemon juice, and the aromatic warmth of cumin, all blended into a silky-smooth texture. Garnished with a drizzle of olive oil, a sprinkle of smoky paprika, and fresh parsley, this healthy and versatile recipe is ideal for dipping crunchy vegetable sticks, spreading on paleo wraps, or serving as a party appetizer. Ready in just 30 minutes, it's a deliciously wholesome way to satisfy your snack cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 cup Tahini
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 medium, minced Garlic cloves
- 1 teaspoon Sea salt
- 1 teaspoon Ground cumin
- 2 tablespoons Water
- 0.5 teaspoon Paprika
- 2 tablespoons, chopped Fresh parsley
Instructions
Begin by trimming the leaves and cutting the cauliflower into florets. Place cauliflower florets in a steamer basket set over a pot of boiling water, cover, and steam for about 10-12 minutes or until the cauliflower is fork-tender.
Once cooked, remove the cauliflower from the heat and allow it to cool slightly.
In a food processor, combine the steamed cauliflower, tahini, lemon juice, olive oil, minced garlic, sea salt, ground cumin, and water.
Process the mixture until smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add an additional tablespoon of water or olive oil until the desired consistency is achieved.
Taste the hummus and adjust the seasoning if needed, adding more salt, lemon juice, or cumin to suit your preference.
Transfer the hummus to a serving bowl and drizzle with a remaining olive oil splash. Sprinkle paprika and freshly chopped parsley over the top for garnish.
Serve your Paleo hummus dip with vegetable sticks, such as carrots, cucumbers, and bell peppers, or use it as a spread for wraps and sandwiches.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 9.9 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9414 mg | 724% | |
| Iron | 42861.7 mg | 238121% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
