White Bean + Cauliflower Dip

Whole30-Compliant If Modified | Gluten-Free | Nut-Free | Dairy-Free

I’m a sucker for throwing vegetables in wherever I can—dips and “party food” included. I love serving this dip with fresh veggies, but it’s equally delicious paired with plantain chips or smeared on a slice of toast.

Serves 4

• 2½ cups cauliflower florets
• 1 (15-ounce) can chickpeas, drained and rinsed (see Note)
• ⅓ cup extra-virgin olive oil, plus more for serving
• 3 garlic cloves
• 1 tablespoon fresh lemon juice
• 1¼ teaspoons salt
• ½ teaspoon lemon pepper, plus more for serving

Fill a medium stockpot with 4 inches of water and bring to a boil.

Place a steamer basket in the stockpot and add the cauliflower florets. Steam until the cauliflower is tender but not soggy, 5 to 6 minutes. Set aside to cool for about 10 minutes.

In a blender or a food processor, combine the cooled cauliflower, chickpeas, olive oil, garlic, lemon juice, salt, and lemon pepper. Pulse until the mixture is well combined but not perfectly smooth—you want a little texture to the dip.

Refrigerate for at least 1 hour before serving. Garnish with a drizzle of olive oil and an extra dash of lemon pepper.

Note To modify for Whole30, swap out the chickpeas for 1½ cups cubed roasted white potatoes.