Beat Chips and Homemade Hummus

PALEO / GLUTEN FREE/ VEGAN / WHOLE30

 

I consider myself to be plant eater married to a meat eater, so the pressure is heightened for me to create meals that makes my family not miss the taste of meat. I started my journey of crossing over to the plant based side when I became a pescatarian in college.  I became completely plant based once I discovered I had fibroids and I wanted to completely take control of my health and body.  With a new baby, time is not always on my side. So I am always looking for quick ways to infuse healthy recipes into my family menu.

Yesterday I picked up a few bags of cauliflower rice from Trader Joe’s, but wasn’t really feeling like doing a stir fry. So I decided to try a tangy, garlicky dip,  it came out good. If you don’t have cauliflower rice, just use one large head of cauliflower, and you’ll be good to go.

I decided to serve this with  Beet Chips from Bare Snacks or you can grab some from Whole Foods to round out this gluten free dish.

INGREDIENTS

1 16 oz package of Cauliflower Rice 

3 cloves garlic

3 tb olive oil

2 tb tahini

3/4 tsp sea salt

Juice of one lemon

Pepper to taste

Optional seasonings: turmeric, garlic powder, paprika, and more olive oil to drizzle on top

INSTRUCTIONS

Steam cauliflower and the garlic cloves. Don’t skip this step, as this is what makes the dip nice and creamy.

Next, add cauliflower, garlic, tahini, lemon juice, olive oil, and sea salt into a high speed blender or a food processor. Blend until nice and creamy. Add pepper to taste, as well as any additional seasonings.

Transfer the dip to a bowl, drizzle more olive oil on top, and pair with your favorite crunchy dip vehicle (tortilla chips, beet chips, you name it!). Enjoy!

~ NGS

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