Easy Spiced Creamy Cauliflower Hummus

Start by steaming your cauliflower florets until they're tender. This usually takes about 15 minutes, but keep an eye on them. The point is not to overcook them or else they'll become overly mushy and lose their natural sweetness.

Once your cauliflower is cooked, let it cool for about 10 minutes. This is a crucial step that many tend to skip, but it is essential because placing hot cauliflower in a food processor can create an unpleasant texture.

As the cauliflower cools, heat 2 tablespoons of olive oil in a pan over medium heat and sauté your minced garlic until they're just golden. This step imparts a lovely depth of flavour to the hummus; I prefer it over using raw garlic which can sometimes be overpowering.

Next, in a food processor, combine the steamed cauliflower, sautéed garlic, tahini, lemon juice, the remaining 2 tablespoons of olive oil, and 1/4 cup of water. Blend until smooth. Depending on your personal taste, you might want to add more tahini for richness, or extra lemon juice for zestiness. Hummus is all about balance, so feel free to adjust the recipe as you wish.

Once your mixture is smooth and creamy, season with salt to taste. The key to a good hummus is to season well. You want to bring out all those beautiful flavours.

Finally, transfer your hummus to a serving bowl. Garnishing is where you can get creative - I like adding a sprinkle of paprika, some chopped parsley, and a drizzle of olive oil for that extra touch.