Happy Mondayyyy. It’s been a hot minute since we did a recipe post, but I’m happy to tell you that dry spell ends today! My go-to recipe for Paleo Hummus is up today, and I know you’re gonna love it. It’s always a crowd pleaser! But first, how was your weekend? I was working per usual, and had to do diet prep for a few tests I’m doing today. So basically I could only eat plain chicken with salt on it—so fun, right?
In other news, I’ve started doing weekly live videos to answer your website questions, and it’s been awesome to help you guys refine your own websites to make the big bucks! If you’re a business owner or a freelancer, be sure to send me your questions and hop in on our private Facebook group so I can help you!
Ok but back to this Paleo hummus. It’s a garlicky, savory dip that goes great with chips, veggies, kebabs, or a good Mediterranean dinner bowl! It’s made with cauliflower because isn’t everything these days?
A few tips for making this Paleo Hummus:
Use a bag of frozen cauliflower and just steam it—less stinky, less messy, and much less clean up!
Use fresh garlic—it makes a difference!
Paleo Lemon Garlic Hummus
COOK TIME 10 minutes
TOTAL TIME 10 minutes
SERVINGS 4
INGREDIENTS
- 3 cups cauliflower florets
- 3 tbsp tahini
- 1 tbsp olive oil
- 1 clove fresh garlic minced
- 1 tbsp fresh lemon juice
- salt and pepper
INSTRUCTIONS
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Steam or cook the cauliflower florets until softened -- I steam mine for about 10 minutes or use a microwave steamer bag.
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Add cauliflower, garlic, tahini, lemon, and olive oil into a food processor or high speed blender and blend until smooth. Add salt and pepper to taste.
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Garnish with tahini drizzle and extra smoked paprilka. Hummus will keep in the fridge for a week.
Did you make this recipe?
Don’t forget to tag @moriah.brooke #ellefaiteats!
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