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Paleo Hummus (in Your Pressure Cooker!)

Ingredients

• 18 oz. frozen cauliflower
• 1 cup water or organic chicken broth
• 2 tsp. ground cumin
• ½ tsp. sea salt
• ¼ tsp. ground coriander
• Juice of 1 lemon
• 2 tsp. extra virgin olive oil
• ½ cup organic tahini
• 3 cloves garlic, pressed

Instructions

1. Add the frozen cauliflower florets and ½ cup broth or water to your InstantPot. Cook on high for 8 minutes.
2. Drain any excess liquid from the cauliflower. Add the florets to a medium sized bowl. Add in the tahini, salt, olive oil, fresh garlic, cumin, coriander and lemon juice.
3. Using an immersion blender, blend all ingredients to smooth, creamy consistency.
4. Dip or spread, and enjoy. Keep refrigerated in an airtight container for up to 1 week.

Nutrition & Macronutrient Ratio