Keto Hummus
The ultimate healthy snack that's creamy, delicious, and guilt-free! This Keto Hummus made from cauliflower is perfect for dipping and is sure to satisfy your cravings. Try it tonight for an easy weeknight delight!
Equipment
- Chef's Knife
- Food Processor
- Blender
- Baking Sheet
Ingredients
- 1 head Cauliflower Chopped into florets (1 pound chopped)
- 1/2 cup Tahini
- 1/4 cup Olive oil
- 2 cloves Garlic Minced
- 4 tablespoons Lemon juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Cumin
- 1/4 cup Water * See notes
Instructions
- Either steam, microwave, or roast your cauliflower florets until tender. Set aside.
- In a high-speed blender or food processor, combine your tahini and olive oil and blend until smooth.
- Add the cauliflower, garlic, lemon juice, salt, smoked paprika, and cumin, and the water, and blend until just combined.
- Taste the hummus and if it needs more salt, add it as needed. For a smoother hummus, continue blending or add extra water.
- Transfer your cauliflower hummus into a serving dish and serve immediately.
Notes
- Steaming: Place a steam basket in a large wok or saucepan. Fill the saucepan with one inch of water or until it covers the base of the basket. Add the cauliflower and turn to medium heat. Once it begins to boil, reduce to low and let it simmer for 6-7 minutes until tender.
- Microwaving: Place the cauliflower florets in a microwave-safe bowl and cover them with plastic wrap. Microwave for 4-5 minutes or until the cauliflower is tender.
- Roasting: Preheat the oven to 200C/400F. Line a baking dish with parchment paper. In a mixing bowl, toss the cauliflower florets with oil, salt, and pepper. Roast the cauliflower for 20-22 minutes until golden brown.
- Storage: Cauliflower hummus should be stored in the refrigerator in an airtight container for up to 2 weeks.
- Freezing: Place leftovers in a shallow container and store in the freezer for up to 2 months.