Buffalo Cauliflower Hummus

Prep Time: 10 minutes | Cook Time: 10 minutes

makes 8 servings

Introduction

This low-carb, gluten- and dairy-free dip is amazingly tasty without any guilt. The buffalo sauce you use can be mild or spicy too! Try this with raw veggies, baked pita chips, or use it as a sandwich spread.

The normal base for hummus is the chickpea. While healthy, chickpeas pack a high-carb punch to your waistline. And when you make a recipe as tasty as this and tend to be a subconscious "dipper," you may take in too much of a good thing...so making it on the skinny side with cauliflower will ease the snacker guilt:)

1 CUP OF CHICKPEAS

267 calories

44.7 grams carbohydrates

VS

1 CUP OF CAULIFLOWER

25 calories

5.1 grams of carbohydrate

Some Tips:

Buffalo sauce is sometimes made with lots of sodium and even dairy. Check out the label and make sure it is lower than 150mg of sodium per serving and that there is no dairy used.

You can vary your nutrients by using different colored cauliflower! Check out the write-up I did about the benefits of purple cauliflower.

Steps

  1. Lightly steam the cauliflower until soft, then let it cool.

  2. Put everything except the scallions in a blender together + blend until smooth. Top with the scallions + an extra drizzle of buffalo sauce. You can also top with with a paleo ranch mixed with buffalo sauce!

How to make

Ingredients

  • 1 head of cauliflower, cut into florets

  • 2 garlic cloves

  • 2 green onions, sliced

  • ¼ cup buffalo sauce (or Sriracha)

  • ⅓ cup tahini

  • ½ tsp paprika

  • 1 tsp sea salt

  • 1 tbsp avocado oil

© 2020 R.A.W.

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