• In a covered medium saucepan cook cauliflower in a small amount of boiling water about 10 minutes or until tender; drain. Transfer cauliflower to a bowl of ice water until cool; drain.

  • In a food processor combine cooked cauliflower, tahini, olive oil, 1 teaspoon of the lemon peel, the lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Add the cilantro and process for 5 seconds. Transfer hummus to a serving bowl. Cover and chill for at least 2 hours or up to 8 hours.

  • Just before serving, in a small bowl stir together the remaining 1 teaspoon lemon peel, and the crushed red pepper. Sprinkle lemon peel mixture and additional cilantro over hummus. Serve with flatbread, crackers, and/or vegetables.

Nutrition Facts

52 calories; 3 g total fat; 0 mg cholesterol; 107 mg sodium. 5 g carbohydrates; 1 g protein;