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Adding cauliflower & zucchini to hummus

Last night, I tried using some of the Sneaky Chef white puree in a recipe. It turned out surprisingly well!

Even though I just used 1/4 cup of “white puree” with my hummus dip, that’s actually a pretty powerful 1/4 cup. The cauliflower was steamed and the zucchini was raw. I added one teaspoon of lemon juice, as the recipe called, but I didn’t need to add water to my puree. As a result, that 1/4 cup of stuff was much more nutrient-dense than 1/4 cup of cauliflower alone, in my non-expert opinion.

A quarter cup of cauliflower florets will have little air pockets between the florets. When you puree it, you can fit a lot more of it in a smaller amount of space.

I used some of this puree in my “hungry man hummus” recipe, which I found in the Sneaky Chef cookbook. This, along with chickpeas and tofu (not usually in hummus, right?) helped me create a rather nutritious, delicious dip with a decent amount of protein, fiber and vitamins.

Pair that with some celery sticks, carrots and pita, and we’ve got a pretty good snack/meal!

I couldn’t detect the slightest bit of cauliflower or zucchini flavor in this dip. I wish I did a taste test before adding the puree, though. I noticed no difference in texture, color or flavor. In fact, this recipe is just as yummy as some store-bought hummus I’ve tasted recently.

Next time, (and Shane hopes I’ll make this again soon!) I might add more of the puree. Maybe an extra tablespoonful at a time until we reach the point of being able to detect it.

So far, I’m really happy with these results!