Lemon Cauliflower Hummus Dip

Lemon Cauliflower Hummus

INGREDIENTS

⅓ cup extra virgin olive oil 2 teaspoons garlic powder 1 small head cauliflower, cut into florets ¼ cup tahini or sunflower seed butter, all-natural Zest and juice of 1 lemon 1 teaspoon sea salt ½ teaspoon turmeric (optional) ~Carrot chips or Beet Chips or Celery or Cucumber for serving!

INSTRUCTIONS

1. Add oil and garlic powder to a small saucepan; simmer 2 to 3 minutes, then remove from heat.

2. Bring a large pot of water to a boil. Gently drop in cauliflower and cook until the florets are tender and easily pierced with a fork, about 10 minutes.

3. Drain cauliflower and add to a food processor.

4. Add garlic oil from the saucepan, tahini or sunbutter, lemon zest and juice, salt, and turmeric; purée until smooth, about 2 to 3 minutes. Refrigerate for at least 2 hours, then serve with carrot chips/slices/sticks, celery, cucumber, etc.