*Warning* this is not your conventional chickpea hummus recipe.

As you all already know, cauliflower is one of many nutritious vegetables in the species Brassica oleracea. The Brassica oleracea species also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups (whatever that means).

Why cauliflower? As a thickener for the hummus because I only had 1 tablespoon of tahini! It does not change the flavor at all, and in fact, I truly believe it enhances the nutty flavor of the tahini. No one will ever know there was cauliflower in your dip.

Most hummus recipes I found call for at least 1/4 or more cups of tahini. But I’ve found that steamed cauliflower does the trick without compromising flavor! Of course, the other ingredients and seasonings helped!

By substituting 1 cup of cauliflower for ½ cup of tahini…

-       More volume (I can always use more hummus, dips, whatever you want to call it)

-       More vitamins, nutrients, and minerals

-       Lowered fat content

Skinny Cauliflower Black Bean Hummus

Yields 2 cups and a little more

Stats (per 2 tbs): 45 Calories, 0.5g fat, 9g Carbs, 2.3g Fiber, 3g protein

Ingredients:

  • 1 can (15oz) black beans, drained
  • 1 Tbs tahini
  • 1 heaving tablespoon minced garlic
  • 1/8 cup salsa (I used Frontera Chipotle salsa)
  • ½ – 1 cup cauliflower, steamed
  • Salt and pepper to taste

Directions:

1. Simply puree first 4 ingredients in blender and blend till smooth.

2. Add ½ cup cauliflower and blend, see if you’ve reached desired consistency. If not, add more cauliflower until hummus is thick enough for your liking. Blend in S&P at the end.

3. Enjoy over a salad, with chips, chopped vegetables, whatever you like!!!

TIP: Use the hummus as a salad dressing if you don’t add the cauliflower. PROMISE it tastes AMAZING!!

Best enjoyed after refrigeration!

Michelle’s Self-Tasting: Very garlicy, very flavorful, not as beany as I thought, and no hint of cauliflower at all. The hot salsa wasn’t pronounced and instead added some tartness to the hummus (which replaces lemon juice in many traditional hummus recipes.) Next time, I’ll be adding some siracha to therecipe, or perhaps throwing in some roasted pepper. I also cheated and used Costco pre-minced garlic. SO convenient, but nowhere near the depth of flavor you can get from fresh garlic!

May I just add that I LOVE my Blendtec blender?? It’s $50 cheaper than a Vitamix, does exactly the same things, I can leave it uanttended while it blends and it stops at exactly the right consistency, it’s easy to clean (just rinse under the sink!!), and it’s pretty!!*sigh* Love.

Giveaway Winner Announcement:

Winner of the Yoplait and Built lunch bag giveaway is…Entry #5) Yaz at It’s a Wrap Teacher!

Congrats and look out for an e-mail from me! :)

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