Cauliflower “Buffalo” Hummus


  • 1 cup cauliflower, steamed for 8-10 minutes
  • 1 can garbanzo beans, rinsed and drained
  • ¼ cup plus 2 TB hot sauce (make sure to use a high quality hot sauce with no preservatives!)
  • 2 TB apple cider vinegar
  • ⅛ tsp. cayenne pepper
  • 3 cloves garlic
  • ⅓ cup tahini
  • ½ tsp. sea salt
  • ¼ cup olive oil
  • 1 tsp. fresh parsley, basil, or chives
  • Carrot and celery sticks, for dipping

In a food processor fitted with an S-blade place cauliflower, garbanzo beans, hot sauce, vinegar, cayenne pepper, garlic, tahini, and sea salt. Puree until smooth (it can take a few minutes due to the cauliflower). Once smooth slowly add the olive oil and continue to puree until creamy. Place in a serving bowl and garnish with additional hot sauce and fresh herbs if desired. Serve with carrot and celery sticks.