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Cultured Cauliflower Fir Tip Hummus

Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American


  • Cast Iron Pan
  • Food Processor
  • 2 Liter Glass Sealing Jar


  • 2 heads organic cauliflower
  • 1 cup fermented fir tips
  • 6-10 garlic cloves
  • ½ cup cultured onion brine
  • 1/2 cup tahini or 1/4 cup toasted sesame seeds or toasted sunflower seeds
  • juice of 1/2 lemon
  • 1 teaspoon cumin
  • 1 tablespoon pink salt
  • ½ teaspoon black pepper
  • ¼ - ½ cup extra-virgin olive oil poured over top to seal out bacteria


  • Wash, remove the leaves and break the head of cauliflower. Dry roast cauliflower in a cast iron pan at 350°F for 30 minutes and then add the garlic and roast for another 30 minutes. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
  • If serving immediately, leave out the fermenting liquid.  Spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
  • If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed.  Slowly rotate the jar until the olive oil seals the entire empty surface.  Leave to ferment for 2-3 days depending on your preference.  It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days.  It is an acquired taste so if you're new start with 1-2 days.  Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.


Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture.  Double is best.  If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Keyword aip, fermented, hummus, keto, paleo, vegan