Low Sodium Cucumber Sticks with Cauliflower Hummus

Total time45 min

Prep time15 min

Cook time20 min

Low Sodium Cucumber Sticks with Cauliflower Hummus

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Ingredients

4 servings

For the cauliflower hummus

1 medium head cauliflower (about 1.5 lb), cut into florets
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3 tbsp olive oil, divided
2 cloves garlic, peeled
2 tbsp lemon juice (from about 1 lemon)
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp water, as needed

For serving

3 medium english cucumbers, cut into sticks
1 tbsp fresh parsley, finely chopped (optional)
1 tsp olive oil, for drizzling (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves and cook until the cauliflower is completely tender and easily pierced with a fork, about 12–15 minutes.
2
Drain the cauliflower and garlic through a colander, then spread them on the cutting board and let them steam-dry for 10 minutes — excess moisture will make the dip thin and watery.

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