Ingredients

• 1 small head cauliflower, cored and cut into florets (about 3 cups)
• One 15-ounce can chickpeas, rinsed and drained
• 3 tablespoons tahini
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• Raw vegetables, such as carrots, celery and bell peppers, for dipping

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Instructions

1. Add the cauliflower to a steamer basket and place inside a saucepan with 1 inch of water. Bring to a boil, cover and cook until fully tender, about 6 minutes. Remove the cauliflower from the steamer and cool.
2. Add the cauliflower, chickpeas, tahini, oil, garlic, cumin and salt and pepper to taste to a blender and blend until smooth. Add 1/4 cup water to thin it out, if necessary. Serve with raw vegetables.