Place the cauliflower in a blender, along with the almond milk, grapeseed oil, apple cider vinegar, and hemp seeds. Blend for a full minute, or until completely smooth and creamy. 

Add the Dijon mustard, garlic powder, hot sauce, along with the sea salt and black pepper, then blend to combine. Taste and adjust salt and pepper if needed. Add the chives and blend briefly just to incorporate, without processing the chives too much. 

Transfer the dip to a serving bowl or a resealable container, and refrigerate for 1 hour to chill before serving. It will keep, refrigerated, for 1 week. 

Tip: This dip is especially good with fresh vegetables, particularly broccoli and carrots. It may also be enjoyed with roasted sweet potato fries or roasted carrots.

Recipe reprinted from Superfood Snacks by Julie Morris.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.