My basement grocery follows the anti-capitalistic "close every 2nd and 4th Sunday of the month" schedule that's supposed to allow Mom & Pop stores a chance to operate freely without any big dogs around to compete with them. As I said, anti-capitalistic. This means I couldn't buy a second head of cauliflower after I messed up my first batch of cauliflower hummus this morning, so I have to wait until tomorrow morning to try again. I ruined the batch by adding a near-spoonful of erythritol sweetener in an attempt to take the salty edge off the hummus. Bad move, as it turned out: the whole thing became sickeningly sweet, and I had to throw away the whole batch. Lesson learned. So next time, I'll just add less salt and avoid the sweetener entirely.
But as a proof of concept, my hummus was a success. I once again showed you don't need tahini to get that sesame-seed flavor if you have sesame oil (and I added almond butter to simulate tahini's texture). Pile on all the spices and seasonings associated with hummus, and cauliflower does indeed make for a decent substitute. If you've never tried this before, I recommend it. You'll be shocked at how hummus-like the result is. So here's the recipe I went with, taking into account the mistakes I made:
Ingredients
Instructions
This recipe is partially based on a Headbanger's Kitchen recipe. I already know how to make hummus with chickpeas, but I needed help with the cauliflower.
Anyway, I'll try again tomorrow morning, assuming the grocery has any more cauliflower.
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