This Paleo and Whole30 cauliflower and cashew hummus is creamy, light, lemony, and pairs so well with fresh veggies for a healthy summer snack! You’ll want to keep this in the fridge all summer to eat on salads, sandwiches, wraps, and on it’s own!

Cauliflower and Cashew Hummus

1 cup Raw Cashews

1/2 Head of Cauliflower

1/4 tsp Ghee

3-4 Cloves of Garlic

1/4 cup Fresh Lemon juice

1 Tbsp Lemon zest

3/4 cup EVOO + 1 Tbsp

1 tsp Sea Salt

Water to thin

Cauliflower and Cashew Hummus

1 cup Raw Cashews

1/2 Head of Cauliflower

1/4 tsp Ghee

3-4 Cloves of Garlic

1/4 cup Fresh Lemon juice

1 Tbsp Lemon zest

3/4 cup EVOO + 1 Tbsp

1 tsp Sea Salt

Water to thin

1 Tbsp Pine nuts (opt)

Veggies to serve

Directions:

Soak cashews for at least 4-6 hours in room temperature water or 1 hour in hot water, you want them to be nice and soft to make a nice smooth hummus.

Cut cauliflower into 1.5-2” pieces and place into a medium pot, with about an inch of filtered water. Bring to a gentle boil and steam for 10-12 minutes, stirring at least 1-2 times, until cauliflower is tender and soft. Drain and add to a food processor with the soaked cashews, garlic, lemon juice, lemon zest and salt.

Process at high speed and slowly drizzle in EVOO until smooth and creamy adding water 1 Tbsp at a time to a consistency you desire. Transfer into a bowl and top with a drizzle of EVOO and some pine nuts, serve with fresh veggies and enjoy!

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