Cauliflower Houmous

I miss houmous.

I can’t really eat chick peas, I do have them from time to time but I suffer from slightly swollen eyes and lips and an itchy throat when I do.

I actually have an allergy to all legumes. Haricot beans are the worst. It’s annoying. But if you follow a ketogenic diet or paleo or are just trying to be low carb, starchy legumes are generally off the menu anyway, so this suits me fine!

This is my ‘go-to’ dip. Actually I have a courgette one too, that I’ll post another time.

Try this, be prepared, you might just be addicted – like me! Eat it with chunky batons of fridge-cold cucumber, or my chia and almond crackers.


1 Medium Head of Cauliflower

3 Tablespoons Olive Oil

1/2 Tsp Salt

1 Whole Garlic Clove


2 Tablespoons Tahini

Juice of 1 lemon

1-2 Clove garlic (dependent on how big your cloves are and how much you’ve garlic of course!)

Small Bunch Coriander

Extra Virgin Olive oil, toasted nuts and smoked paprika to dress.



  1. Chop the cauliflower into florets and pop in a microwavable bowl.
  2. Add the olive oil and 1/2 tsp salt and 1 garlic clove – no need to chop, keep it whole.
  3. Add a couple of tablespoons of water, cover and microwave for about 10-15 minutes until everything is really soft.
  4. Allow to cool slightly before popping in your blender with the tahini, 1/2 the lemon juice (you can add the rest if needed at the end, not all lemons are the same in strength…) the chopped garlic clove and the coriander.
  5. Whizz until you are happy with the texture. If you like it with a bit of bite, keep it brief, if you would like it to be very smooth, keep on going!
  6. Check the seasoning, add more salt and lemon juice a little at a time and keep tasting, tasting, tasting until you are happy.
  7. Chill. Once ready to serve, dollop on a plate and swirl out creating welts for the delishious Extra Virgin Olive oil you will be drizzling over the top, top it all off with toasted chopped nuts, I like hazelnuts or pine nut with this, and a sprinkling of smoked paprika if you have it. Serve with cold cucumber batons or almond and chia crackers.


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