- 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.