NFL season is still on and with sporting event comes food, of course. The best eats are handy and tasty finger foods. And they don’t have to be heavy in order to be delicious. This quick, low carb, gluten-free Cauliflower Jalapeño Hummus with Cheese and Chorizo will blow your mind.
Now tell me, who isn’t crazy for hummus? How about cheese and chorizo? Just the mention of any of them makes my mouth water!!! This cauliflower jalapeño hummus is super easy to prepare and a real crowd-pleaser!
Our hummus follows the same concept as the classic dip or spread prepared with garbanzo beans. It is made with tahini paste, lemon juice, salt, garlic, olive oil, jalapeño, cilantro or parsley, and Cacique® Queso Fresco. The difference is this recipe is prepared with cooked cauliflower instead of garbanzo beans, making it a low-carb alternative. Then, it is topped with cooked Cacique® Beef Chorizo and crumbled queso fresco. You can serve it with celery sticks or baby carrots, which are also low in carbs.
I used Cacique® beef chorizo and queso fresco as toppings for this low carb dip. It added a ton of flavor and made our hummus look way more interesting, filling in for the usual drizzle of olive oil and sprinkle of paprika since the chorizo already contains paprika. Well, continue to enjoy the football season along with the cauliflower hummus with cheese and chorizo. Have fun!
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WHAT YOU NEED
- 3 cups raw cauliflower florets
- 2 Tablespoons water
- 4 whole garlic cloves, divided
- 1/3-cup olive oil
- 2 Tablespoons Tahini paste
- 3 Tablespoons fresh lemon juice
- 1/2-teaspoon salt
- 2 Tablespoons chopped canned or jarred jalapeños, drained
- 1 Tablespoons chopped fresh cilantro or parsley
- 1/3 cup plus 2 Tablespoons Cacique® Queso Fresco
- ¼ cup Cacique® Beef Chorizo
HOW TO MAKE IT
- Combine the cauliflower, water, and 2 whole garlic cloves in a microwave safe bowl. Microwave for about 6-10 minutes or until cooked and softened. Put the cauliflower mixture into a food processor and blend. Add the olive oil, tahini paste, lemon juice, salt, jalapeño, cilantro or parsley, the 2 remaining garlic cloves, and 1/3-cup queso fresco. Blend until smooth. Taste and adjust salt as necessary.
- In a medium skillet, cook chorizo over medium heat for about 5-7 minutes or until cooked throughout. Let cool. Serve cauliflower jalapeño hummus in a bowl topped with 2 Tablespoons of crumbled queso fresco and the cooked chorizo. Use celery sticks or baby carrots for dipping. If you like, you can drizzle a bit of olive oil and sprinkle a dash of paprika on top of the hummus. Leftovers must be stored in a clean airtight container covered in the refrigerator.