2 cups of cauliflower, chopped and steamed
1 small zucchini, chopped and steamed
2 cloves of garlic, roasted
1/2 tsp. onion powder
1/4 cup hemp seeds
Pinch of cumin
Pinch of cloves
Pinch of cayenne
1 Tbsp. lemon juice
1 Tbsp. water (for blending to desired consistency)
1 tsp. salt
1. Lightly steam cauliflower and zucchini, until tender.
2. Place all ingredients into a blender or food processor and blend until creamy. You may have to stop a few times and scrape down the sides as you go, adding water as necessary.
Serve as a dipping sauce for veggie sticks or rice crackers.
Roasting the Garlic
Preheat oven to 400 °.
Using a serrated knife, slice off top quarter of garlic head, exposing as many cloves as possible. Arrange garlic cut side up on baking tray (make sure the garlic head sit flat).
Take 2 Tbsp. of coconut oil, season with salt, pepper and thyme and drizzle over garlic, letting it soak into and around cloves.
Roast until cloves are golden and soft (about 40 minutes). Let cool.
From the bottom up, squeeze each head to push out cloves (peel skins from any
completely enclosed cloves).