This raw vegan recipe is a tasty twist on a classic Middle Eastern hummus recipe that uses cauliflower instead of chick peas! It seems ideal for those looking for a flavorful way to enjoy the numerous health benefits of cauliflower, which include:
Helping reduce cancer risk
Lowering risk of heart disease and brain disorders
Boosting levels of Vitamin C and K
Improving digestion and detoxification
Aiding weight loss
Helping balance hormones
Improving eye health
1/2 medium head of cauliflower, trimmed and cut into florets
4 1/2 tblsp extra-virgin olive oil
1 tsp. dried and ground paprika
2 tsp Himalayan pink or sea salt
1/2 teaspoon ground cumin
1/4 teaspoon red chili flakes
2 fresh garlic cloves, smashed and peeled
2 tbsp fresh lemon juice
3 1/2 tblsp raw tahini (sesame seed butter)
Water as needed for blending
Put all ingredients other than a bit of the paprika into a high powered blender and blend thoroughly until smooth.
Add water as necessary to create a creamy purée.
Spoon into a serving bowl and sprinkle with paprika.
Serve immediately with sticks made from raw veggies like bell peppers, carrots, beets, celery, zucchini and jicama.
Will keep for a day or two in the refrigerator.
For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today!
Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this year on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.