Here’s a hummus hack you’ll love—make it with cauliflower! We’ve got nothing against garbanzo beans, but cauliflower also whips up to a smooth base you’ll love for dipping everything from veggie chips to pita bread. An infused garlic oil amps up the flavor, and if you purée the ingredients for at least 2 minutes—trust us on this—you’ll have a creamy dip that’s every bit as satisfying as the original.
Yield: 3 to 4 servings
Active Time: 20 minutes
Total Time: 2 hours
⅓ cup extra virgin olive oil
2 teaspoons garlic powder
1 small head cauliflower, cut into florets
¼ cup tahini
Zest and juice of 1 lemon
1 teaspoon sea salt
½ teaspoon turmeric
Bare Ranch Carrot Chips, for serving
Add oil and garlic powder to a small saucepan; simmer 2 to 3 minutes, then remove from heat.
Bring a large pot of water to a boil. Gently drop in cauliflower and cook until the florets are tender and easily pierced with a fork, about 10 minutes. Drain cauliflower and add to a food processor. Add garlic oil from the saucepan, tahini, lemon zest and juice, salt, and turmeric; purée until smooth, about 2 to 3 minutes. Refrigerate for at least 2 hours, then serve with carrot chips.
Recipe credit: Angela Gaines
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