I know it seems like a lot of my recipes are targeted at people under age 7 With the hidden vegetables and the cuteness and the finger food focus, almost everything is kid friendly. But that’s just how I eat–like a kid. Lots of snacks, lots of sweet, and not a lot of utensils required.
But I’m pretty sure we all eat more veggies when there is dipping involved. I mean who goes through an entire bag of baby carrots without hummus? Bunnies. With hummus? Anyone! Dunking veggies in a dip that contains veggies is ridiculously heathy and fun no matter what age you are.
Many oil-free, low fat hummus recipes are made with just chickpeas, lemon juice, and garlic. But it wouldn’t be a savory FF recipe with cauliflower! Extra creaminess and extra nutrition? Heck yeah! Throw in a little garlic and salt as well, and it’s a hummus home-run.
I know all of you tahini lovers are probably hating me right now for replacing your favorite savory seed butter with a cloud-colored vegetable, but there’s no reason not to have cauliflower AND tahini in your hummus. It’s still a little extra veggie to an otherwise legume-laden dip.
Oh, and this probably goes without saying because it’s been said a million times, but rinse your beans. Rinse them well. And if a few jump down the drain during the rinsing process, then let them go. They obviously don’t care to be hummus-ed and would rather set out on a voyage through the pipe system. Chickpea free will, that’s what I’m all about.Print
- 1/2 a head of cauliflower
- 3 tbsps lemon juice
- 1 clove garlic
- One 15-oz can of chickpeas
- Salt and pepper to taste
- Chop and steam the cauliflower until very tender. Allow it to cool for at least 10 minutes.
- Drain and rinse the chickpeas.
- Blend the cauliflower, garlic, lemon juice, salt, and pepper on high until very smooth.
- Add the chickpeas. Blend, adding water if needed.
- Enjoy! Keep the leftovers in the fridge.