• Lindsey, EDRD

When I dip, you dip, we dip

Spring-ish continues around here and we are okaaaaaaay with it.

Spring means fresh, and nothing is more fresh than crunchy baby carrots. You know what though? I don't love raw veggies. I don't love to eat them plain and I am not a huge ranch fan. I *can* get on board the hummus train though. And because I am who I am, I added veggies to the hummus so I can dip the veggies in the veggie hummus.


You with me?


We're making buffalo hummus. All the flavors of buffalo dip- the spicy, the blue cheesy, plus the usual chickpeas and garlic. But we're taking a hard left turn with some steamed cauliflower. Why? More like why not? Traditional hummus- while high nutrient- is also pretty high calorie due to the tahini (sesame paste). I wanted something high nutrient but a bit lower calorie. This also is a winner because all you need is a blender. OH YES.


Buffalo Hummus

-1 can chickpeas, drained and rinsed

-2 cups steamed cauliflower*

-1/2 teaspoon minced garlic

-1/4 teaspoon salt

-1/4 teaspoon black pepper

-1/4 teaspoon onion powder

-1/3 cup blue cheese crumbles

-1 tablespoon hot sauce (like Crystal or Louisiana)- add more to your liking

-3 tablespoons olive oil


*Feel free to buy a microwavable steamer bag of cauliflower florets. My grocery store was all out, so I had to buy a whole head of cauliflower and steam it the old fashioned way.


Add all the ingredients into a large food processor or blender. Blend until smooth. Refrigerate. Serve chilled and with an extra dash of hot sauce on top if you'd like. This stays fresh in an airtight container in the fridge for 3-4 days.

This is some dip I can get behind. Makes six ~1/3 cup servings. Per serving: 171 calories, 18 grams carbs (including 4 grams fiber), 9 grams fat (heart healthy kind), 5 grams protein, 404 mg sodium

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