90 minutes
A creamy, flavorful dip made with cauliflower and chickpeas, perfect for veggie platters or warm pita bread.
Cauliflower, chopped into larger pieces
0 lb
Garlic, chopped
cloves
Garlic, chopped
cloves
Chickpeas, cooked, washed and drained, with the cooking liquid reserved
cups
tablespoons
tablespoons
Scallions, chopped
cups
Flat Leaf Parsley, loosely packed
cups
teaspoons
teaspoons
teaspoons
tablespoons
tablespoons
Chickpea Cooking Liquid
tablespoons
1. Soften the Cauliflower
Bring a pot of water to a boil, add the cauliflower pieces, and cover the pot. Let the cauliflower cook for about 12-15 minutes until it is tender and can be easily pierced with a fork.
2. Drain and Cool Cauliflower
Once the cauliflower is cooked, drain it in a strainer and let it cool slightly. While it’s still warm, transfer the cauliflower to a food processor or blender.
3. Blend Ingredients
Add the chopped garlic, cooked chickpeas, tahini, olive oil, scallions, parsley, salt, cumin, paprika, fresh lemon juice, and a few tablespoons of the reserved chickpea cooking liquid to the food processor. Blend everything until the mixture is smooth and creamy. Taste the dip and adjust the seasoning if needed.
4. Chill the Dip
Transfer the dip to a container and allow it to chill in the refrigerator for about an hour.
5. Serve
Serve your Cauliflower & Chickpea Creamy Dip cold with fresh veggies or warm pita bread.
Roast the cauliflower and chickpeas until they are caramelized at the edges for a sweet, nutty flavor.
Season with salt, pepper, and spices like cumin or smoked paprika before roasting to add complexity.
Allow the dip to rest before serving to let the flavors meld, enhancing the overall taste.
Use the best olive oil and fresh lemon juice for a notable difference in taste.
Balance the creaminess with lemon juice and add a dash of red pepper flakes or chili oil for warmth.
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