Source: Midwest Living

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Recipe Summary test

prep:
25 mins
cook:
10 mins
chill:
2 hrs
total:
2 hrs 35 mins
Servings:
18
Yield:
2 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 3g; carbohydrates 5g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 1334.7IU; vitamin c 21.2mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 20.4mcg; sodium 107mg; potassium 142mg; calcium 16mg; iron 0.4mg.
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