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.
- 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.