Lighter Hummus

This recipe has a secret ingredient: cauliflower. Substituting steamed cauliflower for some of the beans in this dip reduces the total calories and also amps up nutritional value with vitamins C and K. Cauliflower is great to substitute in mashed potato recipes, soups and even macaroni and cheese.
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 10 servings (makes 3 cups)
  • Nutrition Info
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Ingredients

1 small head cauliflower, cored and cut into florets (about 3 cups)

One 15-ounce can chickpeas, rinsed and drained

3 tablespoons tahini

1 tablespoon extra-virgin olive oil

1 clove garlic

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Raw vegetables, such as carrots, celery and bell peppers, for dipping

Directions

  1. Add the cauliflower to a steamer basket and place inside a saucepan with 1 inch of water. Bring to a boil, cover and cook until fully tender, about 6 minutes. Remove the cauliflower from the steamer and cool.
  2. Add the cauliflower, chickpeas, tahini, oil, garlic, cumin and salt and pepper to taste to a blender and blend until smooth. Add 1/4 cup water to thin it out, if necessary. Serve with raw vegetables.

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