Creamy Cauliflower Hummus

Name: Creamy Cauliflower Hummus
Ingredients: ¼ cup lemon juice (juice of a large lemon); 1/4 cup tahini; 1 tsp olive oil; 1 clove garlic, minced; 1/2 tsp ground cumin; 1/4 cup (1 scoop) 20/20 Plant-Based FIBER/PROTEIN Powder; 3/4 cup chickpeas, rinsed and drained; 3/4 cup cooked cauliflower florets; salt, to taste; 1/4 cup cold water; paprika (for garnish); Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store in an airtight container and refrigerate up to one week.

www.ffactor.com

Swapping out a portion of the chickpeas for cauliflower cuts the carb count in this vegan recipe. INGREDIENTS (serves 12, 2 Tbsp per serving): PREPARATIONS: In

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Cooking tools:

Food processor
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Spatula
Serving bowl
Airtight container
Refrigerator

Ingredients

¼ cup lemon juice (juice of a large lemon)
1/4 cup tahini
1 tsp olive oil
1 clove garlic, minced
1/2 tsp ground cumin
1/4 cup (1 scoop) 20/20 Plant-Based FIBER/PROTEIN Powder
3/4 cup chickpeas, rinsed and drained
3/4 cup cooked cauliflower florets
salt, to taste
1/4 cup cold water
paprika (for garnish)
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store in an airtight container and refrigerate up to one week.