I’m dreaming of laying poolside with a blazing sun right now for two reasons.
Reason #1: It has been way below zero here in Boulder, CO for 5 days straight now. I really don’t terribly mind cold weather. It’s a chance to find your thickest scarves, heaviest blankets and get cozy! The only times I will complain is when I have to drive somewhere far and the roads are horrible or when I shovel the driveway and 20 minutes later you would never know it.
Reason #2: Hummus and pita chips used to be a staple in my summer pool-side snack bag. It’s been several summers since I’ve had traditional hummus and I was starting to think I would never have hummus again. I finally decided to try a cauliflower-based hummus recipe because I just couldn’t go another day without something to dip my veggies in. I attempted several different versions but couldn’t see to get it right.
And then, it worked! The perfect combo of flavors that brought me right back to pool-side snacks with friends…here in the below zero temps! I took it to a get-together that night and the bowl was gone within minutes. Definitely a sign that the recipe works. Try it and let me know what you think!
- 1 large head cauliflower cut into florets
- 1/3 cup tahini
- 1/2 cup extra virgin olive oil
- 1 tablespoon raw apple cider vinegar or fresh-squeezed lemon juice
- 1 tablespoon garlic powder or 2 cloves fresh minced garlic
- 1 1/2 teaspoons salt
- 1 teaspoon ground red pepper more or less to taste depending on spice tolerance
- Steam cauliflower florets by placing them in a steamer over boiling water for about 10 minutes.
- Once cauliflower is tender, combine all ingredients in food processor or high-powered blender.
- Blend or process until smooth.