- 4 cups cauliflower florets, steamed
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided
- 1 garlic clove, minced
- 4-5 Tbsp. raw or roasted tahini
- Juice of 1 lemon
- Pinch of ground cumin
- Sea salt and ground black pepper
- Pinch of paprika, for garnish (optional)
- In a food processor, combine the steamed cauliflower, 1/4 cup of extra-virgin olive oil, garlic, tahini, lemon juice, and cumin and process until smooth.
- Add salt and pepper to taste, along with more tahini or olive oil if desired.
- Scoop the hummus into a serving dish and garnish with the remaining Tbsp. of olive oil, and paprika if desired.