Meatless Monday Guest Post: Curried Cauliflower Hummus

Cooking Tool of the Month – Food Processor

Today’s guest post features a wonderful way to use the food processor by Alyssa of The Queen of Quinoa. She loves her food processor just like all of our guest bloggers this month! Enjoy this dip that is super easy to make and delicious!

Did you check out my video update from the book tour?? One more week to go!

When I think of what my favorite kitchen tool is, there is no question in my mind. My food processor. In my opinion the food processor is THE most versatile tool you can possibly have in your kitchen. It cuts, it chops, it blends, it mixes, it purees. It pretty much does anything you can could ever need.

My affinity for my food processor stems from my childhood. It seems like only yesterday that I was watching my mother in the kitchen, whipping up delightful recipes with her food processor. I would stand next to her, eagerly waiting to pulse the blade, staring curiously at the ingredients in the bowl as they whipped around in circles.

It wasn’t until about two years ago, when I stopped eating gluten and dairy in hopes to improve my chronic stomach pain, that I truly discovered my food processor. Much to my delight, my stomach issues have subsided, but my diet was definitely jolted and sent in a new direction. I needed to relearn and reteach myself how to cook using all new ingredients. It was a challenge to say the least.

My food processor was my savior. I learned to make dips, spreads, soups, salads, coleslaws, cookies and even raw desserts. You name it, and I’ve probably tried making it in my food processor.

This recipe is a perfect example of my almost daily relationship with this fabulous machine. Hummus is a staple of my diet and I’ve found that making it myself, not only saves my money at the grocery store, but also enables me to play with flavors and experiment with new ingredients. Traditionally made from chickpeas, hummus is a nutritious snack that is almost as versatile as the machine you use to make it.

This recipe however, is a bit different. Not made with chickpeas at all, this hummus is lower in calories and lighter and easier to digest. Perfect for someone like me with a sensitive tummy. With a rich flavor profile full of ginger and curry powder, this healthy vegan dip is perfect for entertaining served with chips and crackers or simply enjoying on our own dipped with a crunchy side of veggies.

Curried Cauliflower Hummus

Makes 1 ½ – 2 cups (depending on the size of your cauliflower)

1 head organic white cauliflower

3 tablespoons extra virgin olive oil

2 tablespoons minced fresh ginger

1 tablespoon curry powder

1 teaspoon coriander

Salt & pepper to taste

3 tablespoons tahini (sesame seed butter/paste)

3 tablespoons fresh lemon juice


Preheat the oven to 450 degrees F.

Clean the head of cauliflower by removing the leaves on the bottom and cutting off the stem. Chop the cauliflower into florets and place them into a large mixing bowl. Add the olive oil and fresh ginger and toss to combine. Sprinkle the oil coated cauliflower with curry powder, coriander, salt and pepper and toss gently until the florets are fully coated.

Transfer the seasoned cauliflower to a baking sheet and roast in the center of the warmed oven for 20 – 30 minutes. Flip the florets halfway through and roast until they are nicely browned.

When the cauliflower is done, transfer it to a food processor fitted with the s-blade. Add the tahini, fresh lemon juice and a touch more salt and pepper (if desired) and process until smooth.

Serve with your favorite chips, crackers or fresh veggies! The hummus can also be used as a spread on sandwiches or in wraps (like pictured above).

Alyssa Rimmer is a gluten-free and dairy free food blogger who loves experimenting with healthy and whole-food ingredients. Since removing gluten and dairy from her diet almost two years ago, Alyssa has truly discovered her passion and embraced her new lifestyle. With her blog, The Queen of Quinoa, Alyssa shares her many gluten-free and dairy free recipes and discusses her journey to living a more fulfilled and healthy life. Although Alyssa does not follow a 100% plant based diet, many of her recipes are vegan and vegetarian, as well as refined sugar-free. Whatever your allergy or dietary needs, Alyssa has a treat for you!

What’s your favorite dip to make with your food processor?

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  1. Thanks for this recipe, it really looks great…so great, I started to make it!  But, the tasty cauliflower didn't make it past being roasted because my tast test for doneness became roasted cauliflower for lunch.  I'll try again probably some day when I am not so hungry!  Thanks again.

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