Description
Easy 6-ingredient creamy cauliflower dip that’s oil-free, legume-free, and perfect for pairing with your favorite veggie chips!
Ingredients
- 1 head cauliflower (or sub one bag frozen cauliflower florets)
- 1/4 cup runny tahini
- 1/4 tsp garlic powder
- 1 lemon, squeezed (~2 TBSP lemon juice)
- Himalayan sea salt
- Black pepper
- optional– serve with minced herbs like parsley or cilantro
- optional– dash of cumin, paprika, cayenne, turmeric, curry powder, or your favorite spice!
- optional– 1 TBSP of nutritional yeast for a “cheezy” flavor
- 1 bag Bare Snacks Beet Chips
Instructions
- Wash and rinse the head of cauliflower and chop it into florets.
- Add the cauliflower to a steamer basket or boiling water and cook for 8-10 minutes, until it’s soft and fork tender.
- Drain the cooked cauliflower well and allow it to cool slightly, then transfer the florets to a blender with the tahini, garlic powder, and lemon juice and a pinch of Himalayan sea salt and black pepper.
- Blend everything until it’s smooth and creamy, then taste the mixture and add more lemon, garlic, salt and pepper to taste. At this time, you can add in 1/2 tsp of your favorite spice, too! I like to do a mix of cumin and paprika.
- Serve the cauliflower dip warm or chill in the fridge for 1-2 hours to allow the flavors to combine. Garnish the dip with fresh herbs and veggie chips or crackers! Store leftover cauliflower dip in the refrigerator for up to one week.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Snack, Dip, Spread
- Method: Stovetop, Blender
- Cuisine: Vegan, Paleo, Gluten-Free, Grain-Free, Oil-Free