AIP Friendly Cucumber Sticks with Cauliflower Hummus
Crunchy, cool cucumber sticks paired with a creamy, golden dip make for a snack that feels indulgent without straying from the strict boundaries of an elimination-style protocol. Traditional hummus is off the table when you're avoiding legumes, but this version swaps chickpeas for roasted cauliflower blended with olive oil, lemon juice, garlic, turmeric, and ginger — and the result is genuinely silky and satisfying. The key step is letting the boiled cauliflower steam-dry before blending, which prevents a watery dip and gives you that thick, scoopable texture you're after. Turmeric and ginger bring warm, earthy depth while keeping every ingredient firmly on the compliant list. A drizzle of olive oil and a scatter of fresh parsley finish the bowl beautifully if you want to dress it up for guests. This recipe serves four, so it's just as practical for a casual afternoon snack as it is for a gathering where you need something crowd-friendly and safe to eat.
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Learn more →Ingredients
4 servings
For the cauliflower hummus
- 1 medium head cauliflower (about 1.5 lb), cut into florets
- 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
- 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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