Leanne says: “I used to tolerate beans so well, but in recent years they’ve started to aggravate my stomach.

Perhaps I met my life’s quota of beans when I was vegan for as long as I was.

In any case, you won’t be swooning over bowls of conventional hummus when you have this recipe in your back pocket.

It makes a great pack-along snack for your lunch kit paired with celery sticks and extra olive oil, or you can make a batch and share with your friends the next time you’re invited to a potluck.”

1 medium head cauliflower, cored and separated into florets (about 15-1/2 ounces / 445 g florets)

1/4 cup (65 g) tahini

6 Tbsp (90 ml) extra virgin olive oil, preferably organic, divided

1/4 cup (60 ml) fresh lemon juice

2 small cloves garlic, minced

3/4 tsp (7.5 ml) finely ground gray sea salt [I used a bit less]

1/2 tsp (2.5 ml) ground cumin

Pinch of paprika, for garnish

Pinch of dried parsley, for garnish

Place the cauliflower florets, tahini, 4 Tbsp (60 ml) of the olive oil, lemon juice, garlic, salt and cumin in a food processor or blender.

Pulse until somewhat smooth, or until it reaches the desired hummus-like consistency.

Drizzle with the remaining olive oil and sprinkle with the paprika and parsley.

Store in an airtight container in the fridge up to 4 days.