Something that I never ate growing up but something that I learned to love when I started trying to eat healthier was hummus.
I was first introduced to it by a co-worker who brought a warm, freshly homemade hummus dip along with red pepper slices for us to try. It took a little bit for me to get used to it, but after a few bites, I was hooked. After that, hummus (although storebought) became a regular part of my diet. I liked that it was healthier than the junk I had been eating before, plus it was easy to throw in a plastic bag and take to work with me.
When we first started the GAPS diet, however, chickpeas (garbanzo beans) were out, and so therefore was hummus. While it wasn’t one of the biggest things that I missed (I didn’t crave it nearly as much as I craved freshly baked bread or German chocolate cake), there were times that it sounded good to me.
After three years, I have finally tried a dip that is reminiscent of the hummus I remember.
What is fun about this recipe is that it can be adapted flavor-wise to suit your tastes. It has a rich, creamy texture and is full of healthy spices, antioxidants, and unlike its counterpart, it’s GAPS-legal!
Creamy Cauliflower Dip
1 head of cauliflower, steamed
2 Tbs. tahini
2 Tbs. extra virgin olive oil
Several cloves garlic
Juice from one lemon
Sea salt and pepper to taste
A pinch of the following spices to taste: cumin, paprika, garlic powder, onion powder, and turmeric
Blend all of the ingredients together until well mixed. Taste the dip and adjust seasonings as desired.
This dip may be served with sliced veggies, olives, and/or homemade GAPS-legal crackers.
The original recipe may be found at Paleo Hacks.