A bean-free, paleo-friendly Cauliflower Curry Hummus.
On a curry kick and going to roll with it!
I’m the type of person that goes on food ‘kicks’. Ask Dietitian Jess, she’s becoming very aware of this?! For example, for months on end I’ll start every day off with a couple of fried eggs, sautéed veggies and fruit. But then one day, I’ll find that I’m so over that and switch my morning meal to a green smoothie or grain-free waffles for the next few months. This goes in cycles but I guess it’s just how I work and I do my best to listen to what my body wants and desires and what makes me feel good!
And right now, I’m loving everything curry…….well, most everything!
I season roasted veggies and broiled fish with it, I add it to egg scrambles, turkey burgers, chicken stir-fry and butternut squash soup and…….I make this Cauliflower Curry Hummus that I’m sharing with you today! This recipe was inspired by my favorite store-purchased curry flavored hummus, made by Hope Foods. My love for this particular flavor of hummus, inspired me to create a paleo/whole-30 friendly recipe using cauliflower instead garbanzo beans, as some individuals just don’t do well digesting beans – yeah, you know the saying!
I’d have to say, the Cauliflower Curry Hummus turned out pretty dang delicious! Another successful recipe in the books that I know you’re going to love.
So what is curry powder anyways?
Curry powder is a spice mix originating from India. It’s made of finely ground spices, such as turmeric {which gives curry powder it’s beautiful yellow color}, ginger, coriander, cumin, fenugreek, cinnamon, red pepper flakes and others. You can purchase curry powder pre-made. I purchase mine from my local co-op or you can make-your-own. With a simple Google search, you’ll find tons of curry powder recipes!
Oh, and I can’t forget to mention the nutritional benefits of Curry Powder!
This spice mix is a nutritional powerhouse. Truly it is! Turmeric, an ancient root that’s in the ginger family, is one of the main spices in curry powder. So, let’s talk about turmeric! Curcumin is an organic component of turmeric that provides a host of nutritional benefits including:
- Provides anti-inflammatory properties which are great for pain relief.
- Reduces plaque which enhances cognitive health thus reducing the risk of diseases such as Alzheimer’s.
- Acts as a vasodilator which promotes healthy blood pressure levels thus reducing risk of heart disease and stroke.
- Promotes good bone health.
- Boosts the immune system.
- Enhances detoxification in the liver.
- Is abundant in anti-cancer properties.
Turmeric has been consumed for centuries because of its healing properties. You can read more about the benefits of turmeric here and here.
Cauliflower Curry Hummus, simple to make and easy to eat!
With only 6 ingredients, you’ve gotta try this recipe! I love the natural kick that comes from the curry powder but if you’d like a little more, and ‘kick’ is your thing, feel free to add a pinch or two of cayenne. My favorite way to enjoy this hummus is as a veggie dip. And since I’m on Day 3 of the Whole 30 program, finding delicious Whole 30-friendly snack recipes is on my mind. You can also enjoy this hummus on top of a salad, in a chicken lettuce wrap {with red peppers, green onions and broccoli slaw – yum!} or use it as a dip for Crispy Grain-free Crackers or blue corn chips {not Whole 30 but quite delicious}.
- 4 cups fresh cauliflower florets (1 small head)
- 4 garlic cloves, whole
- Juice from ½ of a lemon
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. tahini
- 2 tsp. curry powder
- ½ tsp. sea salt
- Steam cauliflower and garlic in a steamer until fork tender about 6-8 minutes. Set aside, uncovered, and let cool.
- Once cauliflower is cooled and is no longer steaming, place all of the ingredients in a food processoror high-powered blender and blend until smooth.
- Serve with your favorite fresh veggies.
What is your favorite hummus flavor or recipe? Share in the comments below!
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I love curry and regular hummus (often adding cumin when I make it) but am on such a cauliflower kick right now that I’m going to make this this weekend!
Well then, I think you’re really going to love this recipe – 3 things you love rolled into one! I’d call that ‘deliciously efficient’!!
Any chance you have a sub to tahini?
Hi Mel! I have never tried this but you could probably sub almond butter, cashew butter or sunflower seed butter. Would love to hear how it turns out if you give it a try 🙂