Cauliflower Hummus with Veggies
Basic Information
- Servings: 2
- Serving Size: 1/2 cup veggies with 2 tablespoons hummus
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Keto
- Gluten-Free
- Halal
- Kosher
Equipment
- - Medium pot
- - Blender
- - Knife
Ingredients
- 1 cup cauliflower florets
- 1 tablespoon tahini
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1 cup mixed veggie sticks (e.g., carrots, celery)
Directions
- - In a medium pot, boil cauliflower florets for 10 minutes until soft, then drain.
- - Blend cauliflower with tahini, olive oil, and salt until smooth to make hummus.
- - Serve 2 tablespoons hummus with 1/2 cup veggie sticks per portion.
Storage
Refrigerate hummus and veggies separately for up to 5 days; assemble before eating.
Nutrition
- Calories: 80
- Protein: 3g
- Fat: 5g
- Carbs: 6g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A